Author Notes: A friend of mine makes a frittata that is great warm or cold and can handle a good deal of cured Italian meats in it. In fact I am a little crazy for this frittata. I told my fiance approximately 10 times while eating how much I liked it. It’s inexpensive and filling, looks very fancy and is very mobile for the likes of picnics and such. I've made it on several occasions and love it more each time. I actually prefer this frittata cold, or room temperature rather than warm from the oven. —KaffeeAndKuchen
pound cooked whole wheat spagetti or angel hair pasta (cold)
tablespoons Onion, chopped
large handful of greens (such as baby arugula, spinach, kale or baby broccoli rabe)
tablespoon Olive oil
slices of proscuitto, cut into ribbons
pinches ground nutmeg
Salt and pepper to taste
- Preheat the oven to 350°.
- Sauté the onion in olive oil over medium heat in a frying pan. Add greens and sauté until barely wilted. Remove from pan and set aside.
- In a separate bowl, whisk eggs together with a little water, nutmeg, salt and pepper.
- Place ½ of the cold spaghetti in the bottom of the frying pan over medium heat, sprinkle with greens and onion mixture and the prosciutto. Add the remaining half of the spaghetti and pour eggs all over the spaghetti. With the back of a spoon, press spaghetti down to make sure the egg comes up all the way to the top. (It does not have to cover the spaghetti but it should touch everything in the pan.)
- Continue to cook the frittata on the stove top for about 3 minutes, until the sides are cooked. Then place in oven and bake until the center is set another 15 -20 minutes.
- To serve, loosen with a spatula and slip out of pan onto a plate of cutting board. Let cool a few moments and slice. Or let cool completely and refrigerate.
- This recipe was entered in the contest for Your Best Portable Side