2cupssmall broccoli floweretsfrom about 1-1/4 lbs broccoli
1/3ozcooked spagetti20 pieces roughly chopped
6whole eggs
1/2cupfreshly grated Parmesan cheese
1/2tspcrushed dried hot red pepper
Instructions
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.