Recipe - Broccoli Frittata Parma Style

5 tablespoon Unsalted butter
1 tablespoon Olive oil
1 md Onion; chopped
1 Clove garlic; minced
One half cup Cooked ham; or
Canadian bacon; chopped
2 cup Broccoli florets; small
20 Strands cooked spaghetti;
roughly chopped (leftover
is fine)
6 Eggs
One half cup Parmesan cheese; freshly
grated
One half teaspoon Crushed red pepper

1 Heat 3 tablespoons of the butter with the oil in a heavy 10inch 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 broccoliegg 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 mediumlow
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 gigimfg@ix.netcom.com on Sep
18, 1998, converted by MM_Buster v2.0l.