Broccoli Frittata, Parma Style Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
5 tbsp: Unsalted butter,
1 tbsp: Olive oil,
1 medium: Onion, chopped
1 Clove: garlic, minced
1/2 cup: Cooked ham, or
Canadian bacon, chopped
2 cup: Broccoli florets, small
20: Strands cooked spaghetti, roughly chopped (leftover is fine)
6: Eggs,
1/2 cup: Parmesan cheese, freshly grated
1/2 tsp: Crushed red pepper,
Directions:
1- Heat 3 tablespoons of the butter with the oil in a heavy 10-inch skillet
over medium temp. Saute the onion until golden. Add the garlic and ham;
cook 3 mins. Stir in the broccoli flowerets and spaghetti; toss until well
coated with the mixture. Remove from heat.
2- Beat the eggs in a large bowl until light. Add the broccoli mixture and
all but 2 tablespoons of the Parmesan.
3- Melt 1 tablespoon of butter in the same skillet over medium heat. Pour
in the broccoli-egg mixture. Immediately reduce the heat to low; cook,
without stirring, 20 minutes.
4- Using a long spatula, carefully loosen the edges of the frittata and run
the spatula underneath to loosen the bottom. Place a shallow plate over the
skillet and quickly invert the fritata onto it.
5- Melt the remaining 1 tablespoon butter in the skillet over medium-low
heat. Carefully slide the frittata back into the pan. Sprinkle it with the
crushed pepper and the remaining cheese. Cook 5 minutes longer. Serve (from
4 to 6) from the pan, in wedges -- at any temperature, "This is the very
best Italian fritata [Bert had] ever sampled."
Recipe by: Bert Greene: Greene on Greens (1984)
Posted to KitMailbox Digest by J Pellegrino on Sep
18, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
over medium temp. Saute the onion until golden. Add the garlic and ham;
cook 3 mins. Stir in the broccoli flowerets and spaghetti; toss until well
coated with the mixture. Remove from heat.
2- Beat the eggs in a large bowl until light. Add the broccoli mixture and
all but 2 tablespoons of the Parmesan.
3- Melt 1 tablespoon of butter in the same skillet over medium heat. Pour
in the broccoli-egg mixture. Immediately reduce the heat to low; cook,
without stirring, 20 minutes.
4- Using a long spatula, carefully loosen the edges of the frittata and run
the spatula underneath to loosen the bottom. Place a shallow plate over the
skillet and quickly invert the fritata onto it.
5- Melt the remaining 1 tablespoon butter in the skillet over medium-low
heat. Carefully slide the frittata back into the pan. Sprinkle it with the
crushed pepper and the remaining cheese. Cook 5 minutes longer. Serve (from
4 to 6) from the pan, in wedges -- at any temperature, "This is the very
best Italian fritata [Bert had] ever sampled."
Recipe by: Bert Greene: Greene on Greens (1984)
Posted to KitMailbox Digest by J Pellegrino
18, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp