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Cullen's Pasta Frittata

4 egg
2 cup cooked spaghetti -- cut 1 inch lengths
1/4 tsp black pepper
1/4 cup parmesan cheese -- grated
2 tbsp olive oil
1/2 cup mozzarella cheese -- diced
2 large roma tomatoes -- diced
2 green onions -- chopped
2 oz Prosciutto -- sliced
2 tbsp Italian parsley -- chopped

. In a large mixing bowl, beat the eggs. Mix in the spaghetti,
pepper and grated Parmesan.

2. In a medium non-stick skillet, heat the oil over medium flame. Add
half of the pasta mixture, spreading it out to the edges like a
pancake. Spread the diced mozzarella in a single layer on top, then
layer on the tomatoes, green onions and prosciutto. Finish by
spreading the remaining pasta on top and pouring any egg left in the
bowl over it. Cook on low until the bottom is browned and crisp,
about 5 minutes.

3. When the bottom has set and is golden brown, flip the frittata
over, using either a large spatula or sliding it onto a plate and
then inverting it back into the pan. Cook, uncovered, another 5
minutes, or until the bottom is crisp and golden.

4. To serve, slide the frittata out of the pan. Cut into 4 wedges and
sprinkle with chopped parsley. Serve warm or at room temperature

An informal survey shows that what most people want for Christmas is two more weeks to prepare for it.

- Bob Stanley