Zutaten für Frittata Di Spaghetti Spaghetti Frittata
- 3 tablespoons olive oil
- Prosciutto
- 6 large eggs
- Parmigiano Reggiano Cheese
- Salt And Pepper
- Basil
- Cooked Spaghetti
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons butter
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Zubereitung von Frittata Di Spaghetti Spaghetti Frittata
- In a large frying pan, sauté 1/4 cup diced prosciutto (or omit for vegetarian version) in 2 tablespoons olive oil over medium heat until crispy. Remove prosciutto and set aside on paper towels to drain.
- In a large bowl, whisk together 6 large eggs.
- Add 1/2 cup grated Parmigiano-Reggiano cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh basil (or parsley) to the eggs. Whisk until combined.
- Add 2 cups cooked spaghetti and 1/2 cup shredded mozzarella cheese to the egg mixture. Gently stir in the crispy prosciutto (if using).
- In a 9-inch oven-safe skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat.
- Pour the spaghetti mixture into the skillet and spread evenly.
- Cook over medium-low heat for about 5-7 minutes, or until the edges begin to set.
- Transfer the skillet to a preheated oven at 350°F (175°C). Bake for 15-20 minutes, or until the frittata is set and lightly golden brown.
- Let the frittata cool slightly before slicing and serving. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
2g
Fat
44g
Carbs
3g
