Free Recipe Broccoli Frittata, Parma Style
Recipe Type: B Recipes
Recipe Preparation: cook
Cooking Ingredients for Broccoli Frittata, Parma Style Recipe
5 tb Unsalted butter
1 tb Olive oil
1 md Onion; chopped
1 Clove garlic; minced
1/2 c Cooked ham; or
Canadian bacon; chopped
2 c Broccoli florets; small
20 Strands cooked spaghetti;
-roughly chopped (leftover
-is fine)
6 Eggs
1/2 c Parmesan cheese; freshly
-grated
1/2 ts Crushed red pepper
Broccoli Frittata, Parma Style Preparation
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 <gigimfg@ix.netcom.com> on Sep 18, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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