FRITTATA DI SPAGHETTI (WITH SAUSAGE AND MUSHROOMS)
This is a great way to use up left-over spaghetti (or left-over pasta of any kind). I often cook extra spaghetti just so I can make this the next morning. You can use unsauced pasta as well, but I like the spaghetti just covered with red sauce. This is a wonderful brunch dish and one that many have never tried before. Have some warm red sauce (try (Recipe#350995)) to serve over and top with grated Parmigiana and a sprinkle of finely shredded fresh basil leaves.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a medium skillet, melt the butter with 2 tablespoons of the olive oil. Add the sausage and cook and crumble over medium heat until sausage loses its pinkness, 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Add the mushrooms and cook, stirring often, until softened, about 2 minutes. Add the onion and cook until softened, about 5 minutes.
- Transfer this mixture to a large bowl and add the pasta, that is already mixed with the tomato sauce (or unsauced), prosciutto, cream, and a 1/4 cup of the Parmigiano Reggiano cheese, and salt and pepper, to taste. Add the eggs and stir to combine.
- Heat the remaining olive oil in a clean 10-inch, non-stick ovenproof skillet over medium heat (if the skillet is not ovenproof, wrap the handle tightly in aluminum foil). Add the egg mixture and cook over medium heat until the bottom of eggs is set and a light golden brown color appears. (Do NOT over-brown by using too much heat, too fast!).
- Place the pan into the preheated oven and bake for 7 minutes, or until eggs are set to desired consistency and begin to puff up a bit. Remove from oven and let rest for about 2 minutes. Cut into wedges and serve with remaining grated cheese, and warm red sauce and sprinkled with shredded basil leaves, if desired.
- Mangia Bene!
Nutrition Facts : Calories 1406.8, Fat 59.9, SaturatedFat 22.1, Cholesterol 514, Sodium 1091.4, Carbohydrate 157.1, Fiber 7, Sugar 6.1, Protein 56.7
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Ukaegbu Emmanuel
[email protected]This frittata is a great way to use up leftover spaghetti. I also like to add some chopped vegetables, such as spinach or bell peppers, to the frittata.
Bhashu Plays
[email protected]This is a delicious and easy-to-make frittata. I love the combination of flavors and textures.
MaNasha Bass
[email protected]This frittata is a great way to use up leftover spaghetti. I also like to add some chopped vegetables, such as spinach or bell peppers, to the frittata.
mya Hayes
[email protected]I'm not a big fan of frittata, but this one was really good. The flavors were well-balanced and the texture was perfect.
AdnanG KingG
[email protected]This is a great recipe for a brunch or lunch dish. It's easy to make and can be tailored to your own preferences.
Khina Devi
[email protected]I made this frittata for dinner and it was a hit! My family loved the crispy edges and the flavorful filling.
rae Bonney
[email protected]This is a delicious and easy-to-make frittata. I love the combination of flavors and textures.
Dilruba Rina
[email protected]This frittata is a great way to use up leftover spaghetti. I also like to add some chopped vegetables, such as spinach or bell peppers, to the frittata.
Vicky Booysen
[email protected]I've made this frittata several times and it's always a hit. I like to make it ahead of time and then reheat it for breakfast or lunch.
Imraan Imraan
[email protected]This is a great recipe for a quick and easy weeknight meal. I usually make it with whatever vegetables I have on hand.
Nandan Ray
[email protected]I'm not a big fan of mushrooms, but I loved this frittata. The mushrooms were cooked perfectly and they didn't overpower the other flavors.
Douglas Weatherford
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids love the spaghetti and sausage, and they don't even notice the mushrooms.
Timonta for supervision Production
[email protected]I made this frittata for brunch and it was delicious! I served it with a side of fruit salad and it was the perfect meal.
Ria-mae Foulds
[email protected]This is a great recipe for using up leftover spaghetti. I also like to add some chopped vegetables, such as spinach or bell peppers, to the frittata.
Md Nurul Haque
[email protected]I've made this frittata several times now and it's always a crowd-pleaser. It's easy to make and can be tailored to your own preferences. I like to add a little bit of red pepper flakes for some heat.
Rafa Lima
[email protected]This frittata was a hit with my family! The flavors of the sausage, mushrooms, and spaghetti came together perfectly. I especially loved the crispy edges.