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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A hearty lunch or a light dinner. Leave out the ham for a vegetarian meal. Ingredients:
2 tablespoons butter or 2 tablespoons margarine, divided |
1 small onion, sliced thin |
1/2 cup chopped mushroom |
1/2 cup chopped red bell pepper |
1/2 cup diced ham (optional) |
6 large eggs |
2 tablespoons parmesan cheese |
1 tablespoon chopped fresh flat leaf parsley, divided |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 cups cooked spaghetti |
Directions:
1. In a large skillet, melt 1 tbsp butter over medium heat and saute onion, mushrooms, bell pepper and ham for 5 minutes, or until onion has softened, stirring occasionally.
2. Meanwhile, whisk eggs in a large bowl; then whisk in the cheese, half the parsley, the salt and pepper and the cooked onion mixture.
3. Cut cooked spaghetti into 2-inch lengths and stir into egg mixture.
4. In the same skillet you used to cook onions etc, melt the remaining 1 tbsp of butter over medium heat; try to coat the sides as well as the bottom.
5. Pour in egg mixture and cook, without stirring, for 3 to 5 minutes, or until the bottom is golden and most of the mixture is set.
6. Now carefully invert frittata onto a plate, then slide back into skillet, cooked side up.
7. Cook for 3 to 5 minutes longer, or until golden on the bottom.
8. Garnish with remaining parsley and serve, cut in wedges; just as good warm as hot.
9. For Vegetarian omit the ham.
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