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Stuffed Spaghetti Frittata with Tomato, Mozzarella, and Ham

Stuffed Spaghetti Frittata with Tomato, Mozzarella, and Ham

This unique frittata features two layers of spaghetti and egg sandwiching a rich filling of tomato, mozzarella, and ham. A satisfying, stuffed Italian omelet.
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Servings: 4 servings
Course: Breakfast
Ingredients Method

Ingredients
  

Main Ingredients
  • 1/2 pound spaghetti (225 g)
  • Salt
  • Butter: 2 tablespoons (30 g) for tossing, 1 tablespoon (15 g) for cooking
  • 1/3 cup freshly grated parmigiano-reggiano cheese (80 ml)
  • 2 tablespoons chopped parsley (30 ml)
  • 2 tablespoons extra virgin olive oil (30 ml)
  • 2 tablespoons chopped onion (30 ml)
  • 1/2 cup canned imported Italian plum tomatoes, drained and cut up
  • 1/2 cup mozzarella, preferably buffalo-milk mozzarella, diced very, very fine (120 ml)
  • 1/2 cup boiled unsmoked ham chopped or diced very fine
  • 3 eggs
  • Black pepper, ground fresh from the mill

Method
 

Instructions
  1. Cook, drain, and toss the spaghetti with butter, cheese, and parsley.
  2. Put the olive oil and onion into a small saucepan, and turn on the heat to medium. Cook until the onion becomes colored a golden brown, then add the cut-up drained tomatoes and salt. Cook for about 20 minutes, until the oil floats free. Take off heat.
  3. When the tomatoes have cooled, mix in the diced mozzarella and ham. Spoon off most of the oil.
  4. Add the tossed sauced spaghetti, salt, and pepper to the beaten egg, mixing thoroughly.
  5. Put the 1 tablespoon butter in a skillet, melt, and put in just half the pasta and egg mixture, spreading it uniformly.
  6. Pour the tomato and mozzarella filling over it, spreading evenly but stopping short of the edge.
  7. Pour in the remaining half of the spaghetti mixture to cover the filling. Finish cooking stovetop and then under broiler.

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