Have too many eggs or don't know what to do with some of your cooking greens? Try making a Frittata. The following calls for broccoli, but you can add just about any leafy green to the dish.
Serves 4 to 6.
5 Tbs. unsalted butter 1 Tbs. olive oil 1 medium onion, chopped 1 clove of garlic, minced 1/2 cup cooked chopped ham or bacon 2 cups small broccoli flowerets 20 strands cooked spaghetti, roughly chopped (leftover is fine) 6 eggs 1/2 cup freshly grated Parmesan cheese 1/2 tsp crushed dried hot red pepper
1. Heat 3 tbs of the butter with the oil in a heavy 10-in skillet over medium heat. Sauté the onion until golden. Add the garlic and ham; cook 3 minutes. Stir in the broccoli flowerets and spaghetti; toss until well coated with the mixture. Remove from the heat. 2. Beat the eggs in a large bowl until light. Add the broccoli mixture and all but 2 tbs of the Parmesan cheese. 3. Melt 1 tbs of the 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 frittata onto it. 5. Melt the remaining 1 tbs butter in the same skillet over medium-low heat. Carefully slide the frittata back into the pan. Sprinkle it with the crushed pepper and the remaining Parmesan cheese. Cook 5 minutes longer. Serve from the pan, in wedges - hot, cold or at room temperature. - Updated: March 14, 2005
