(4 servings) Printable Version
Place a large skillet over medium heat. Add the olive oil and tilt the pan to coat the entire bottom. Add 1/2 of the pasta mixture and form a flat pancake using a spatula.
Sprinkle the Mozzarella cheese evenly over the frying pasta. Follow that with even layers of tomatoes, onions and prosciutto. Top with remaining pasta mixture - flatten and form into a pancake shape like the first layer.
When the bottom is crisp and brown (about 5 minutes), carefully flip the frittata (use your largest spatula) and cook until the other side is crisp and brown (about 4 more minutes).
To serve, slice the frittata into 4 wedges and garnish with chopped basil or parsley.
This is a great way to turn leftover pasta into a terrific Italian-inspired breakfast the following day.
Mr Breakfast would like to thank Jenny for this recipe.
Recipe number 2795. Submitted 3/24/2010.
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