Spaghetti Frittata

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.