Broccoli Frittata with Ham, Parma Style

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Prep Time 10 mins
Cook Time 30 mins
Total Time 1 hr
Course Legumes, Main Dishes, Side Dishes, Vegetarian
Servings 4
Calories 314 kcal


Calories: 314 kcalCarbohydrates: 16 gProtein: 19 gFat: 34 gSaturated Fat: 21 gCholesterol: 359 mgSodium: 153 mgFiber: 6 gSugar: 9 gVitamin A: 29.9 IUCalcium: 88 mgIron: 11 mg


  • 5 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 whole medium onion chopped
  • 1 whole Garlic clove minced
  • 1/2 cup cooked chopped ham or Canadian bacon
  • 2 cups small broccoli flowerets from about 1-1/4 lbs broccoli
  • 1/3 oz cooked spagetti 20 pieces roughly chopped
  • 6 whole eggs
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp crushed dried hot red pepper


  • Heat 3 tablespoons of the butter with the oil in a heavy 10-inch 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.
  • Beat the eggs in a large bowl until light. Add the broccoli mixture and all but 2 tablespoons of the Parmesan cheese.
  • Melt 1 tbsp 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.
  • 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.
  • Melt the remaining 1 tbsp 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.
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