PASTA FRITTATA

Ingredients:

• 4 Egg
• 2 c Cooked Spaghetti -- cut 1 in
• Lengths
• 1/4 ts Black Pepper
• 1/4 c Parmesan Cheese -- grated
• 2 tb Olive Oil
• 1/2 c Mozzarella Cheese -- diced
• 2 lg Roma Tomatoes -- diced
• 2 Green Onions -- chopped
• 2 oz Prosciutto -- sliced
• 2 tb Italian Parsley -- chopped

Preparation:

• 1.
• In a large mixing bowl, beat the eggs.
• Mix in the spaghetti, pepper and grated Parmesan.
• 2.
• In a medium non-stick skillet, heat the oil over medium flame.
• Add half of the pasta mixture, spreading it out to the edges like a pancake.
• Spread the diced mozzarella in a single layer on top, then layer on the tomatoes, green onions and prosciutto.
• Finish by spreading the remaining pasta on top and pouring any egg left in the bowl over it.
• Cook on low until the bottom is browned and crisp, about 5 minutes.
• 3.
• When the bottom has set and is golden brown, flip the frittata over, using either a large spatula or sliding it onto a plate and then inverting it back into the pan.
• Cook, uncovered, another 5 minutes, or until the bottom is crisp and golden.
• 4.
• To serve, slide the frittata out of the pan.
• Cut into 4 wedges and sprinkle with chopped parsley. Serve warm or at room temperature. NOTES: The Italian omelette, known as a frittata, varies from the traditional French omelette in 3 ways. First,