Frittata di Spaghetti

Cooking Instructions

In a frying pan, saute the prosciutto or ham in the olive oil until crispy. Drain on brown paper.

In a large bowl, beat the eggs. Add the Parmigiano-Reggiano, salt and pepper, and basil or parsley. Add the spaghetti and mix well, then stir in the mozzarella cheese and prosciutto.

In a 9-inch frying pan, heat 2 tablespoons of the butter and 2 tbsp spoons of the olive oil. Add the spaghetti mixture and smooth the top with a spatula. Cook over medium-low heat until the frittata is browned on the bottom and set. Invert a plate larger than the frying pan over the pan and turn out the frittata. Heat the remaining butter and olive oil in the pan, and return the frittata to the pan to brown the other side. Shake the pan occasionally to keep the frittata from sticking. Invert a serving plate over the frying pan and carefully turn out the frittata. Serve at room temperature, cut in wedges.

Wine Pairing(s)

Nando Pinot Grigio

Furlan Castelcosa Chardonnay

Little Black Dress Pinot Grigio

Fetzer 'Valley Oaks' Pinot Grigio

Danzante Pinot Grigio

Pighin Pinot Grigio

Vendange Pinot Grigio

Echelon 'Esperanza' Pinot Grigio

Vendange Pinot Grigio

Jermann Vintage Tunina