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Ingredientes
- 5 Tbsp. Unsalted butter
- 1 Tbsp. Extra virgin olive oil
- 1 med Onion, minced
- 1 x Clove garlic, chopped
- 1/2 c. Cooked ham, or possibly Canadian bacon, minced
- 2 c. Broccoli florets, small
- 20 x Strands cooked spaghetti, roughly minced (leftover is fine)
- 6 x Large eggs
- 1/2 c. Parmesan cheese, freshly grated
- 1/2 tsp Crushed red pepper
Direcciones
- 1- Heat 3 Tbsp. of the butter with the oil in a heavy 10-inch skillet over medium temp. Saute/fry the onion till golden brown. Add in the garlic and ham; cook 3 mins. Stir in the broccoli flowerets and spaghetti; toss till well coated with the mix. Remove from heat.
- 2- Beat the Large eggs in a large bowl till light. Add in the broccoli mix and all but 2 Tbsp. of the Parmesan.
- 3- Heat 1 Tbsp. of butter in the same skillet over medium heat. Pour in the broccoli-egg mix. Immediately reduce the heat to low; cook, without stirring, 20 min.
- 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- Heat the remaining 1 Tbsp. 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 min 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."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 376 | |
| Calories from Fat 271 | 72% |
| Total Fat 30.65g | 38% |
| Saturated Fat 14.55g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 383mg | 128% |
| Sodium 665mg | 28% |
| Potassium 327mg | 9% |
| Total Carbs 5.68g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.23g | 1% |
| Protein 20.51g | 33% |
