Pasta Frittata

[bif]

http://cookingwiththemark.blogspot.com

Ingredients
1/4 pound spaghetti, cooked
3 slices of prosciutto, chopped
1/4 red pepper, chopped
1/4 green pepper
1/2 small onion, chopped
8-10 mushrooms, finely chopped
2 green onions, chopped
5 eggs
6-7 Greek olives, chopped
black pepper, to taste
1/2 c parmesan cheese

Directions
An hour or two before making the frittata, cook pasta. Drain but don't rinse and add a bit of butter or olive oil. Set aside and let cool. (This can be done a day ahead of time.) In a bowl, whisk eggs. Whisk in cheese and pepper and set aside. In a medium size non-stick frying pan cook prosciutto until crispy. Drain on paper toweling. In the same pan, add a little olive oil and cook onions until soft. Then add mushrooms and green and red peppers. Cook for about 10 minutes. Add prosciutto, olives and green onions and heat through. Add pasta and mix it into the vegetables. Then pour egg mixture evenly, being sure all the pasta is coated. Cover and cook for about 10 minutes over medium heat until the eggs begin to set.

Now here's the tricky part. Place a larger non-stick pan over the smaller one and flip it upside down. You need to do this so the frittata cooks all the way through. Cover and cook approximately 10 minutes, until the frittata is firm. Let rest a couple minutes before serving.