1 teaspoon olive oil
4 slices mortadella or 4 slices ham, diced about 1/4 lb
6 large eggs
3 tablespoons Parmigiano Reggiano cheese
Salt and freshly ground black pepper to taste
1/2 cup Swiss chard or escarole previously boiled and chopped
3 cups cooked spaghetti, any variety will do
1 1⁄2 cups provolone cheese, cubed (about 6 oz), plus extra for topping
1⁄4 cup extra virgin olive oil
4 tablespoons butter
Pre-heat over to 350F.
In a frying pan, sauté the mortadella or ham in the olive oil until crispy; Drain on brown paper or paper towels.
In a large bowl, beat the eggs; Add the Parmigiano-Reggiano, salt and pepper, and Swiss chard; Add the spaghetti and mix well, then stir in the provolone cheese and mortadella.
In a 9-inch frying pan, (or cast iron preferably if you own one, see below for care and maintenance), heat 2 tablespoons of the butter and 2 tablespoons of the olive oil; Add the spaghetti mixture and smooth the top with a spatula; Cook over medium-low heat for 6 minutes until the frittata is browned on the bottom and set.
Bake the frittata for about 25 minutes, until the top is firm and crispy. Sprinkle top with remaining provolone and shut off the oven. You may also place the skillet under the broiler for 3-5 minutes. Allow to cool slightly and cut into wedges and serve.
Note: Mortadella is an Italian cured sausage, resembling bologna in size and appearance. It is made of pork that is first ground and then mashed into a paste, and may get its name from the Roman word for "mortar." A mortar and pestle were once commonly used to crush meats, fruits, and grain. In addition to meat, mortadella is studded with fat taken from the throat of the pig. It is spiced with pepper, and may also contain myrtle berries and coriander. In Italy, the sausage is often studded with pistachios or pine nuts. As prepared in Italy, it is cooked for several hours at a low temperature, with low humidity. After baking, it must be refrigerated, but can keep for up to eight months. In Italy, mortadella is a popular sandwich ingredient, often combined with provolone cheese in a panino. It's also used as one of the meats in antipasto dishes, where it may be topped off with a thin layer of olive oil.
Cast iron pan care
Place the cookware in a self-cleaning oven. Run one cycle. Alternatively, place in a campfire or directly on a hot charcoal fire for 1/2 hour, and heat until it turns a dull red. The crust will be flaking, falling and turning to white ash. After allowing the cookware to cool a bit (to avoid cracking the cast iron), use the following steps. If you have more rust than crust, try using steel wool to sand it off.
Wash the cast iron cookware with warm water and soap. Scrub using a scouring pad. If you have purchased your cast iron cookware as new, then it will be coated in wax or an oily coating to prevent rust. This will need to be removed before seasoning so this step is essential. Soak in hot, soapy water for five minutes, and then wash off the soap and air dry.
Dry the cookware thoroughly. It helps to put the pan in the oven at 350F for a few minutes to make sure it's really dry. Oil needs to be able to soak into the metal for a good seasoning and––oil and water don't mix.
Maintain the cast iron with ongoing care. Every time you wash your cast iron cookware, season it without fail. Place the cast iron cookware on the stove and pour in about a 3/4 teaspoon of corn oil (or other cooking fat). Wad up a paper towel and spread the oil across the cooking surface, any bare iron surfaces, and the bottom of the cookware. Turn on the burner and heat until smoke starts to appear. If using an electric stove, heat slowly as hot spots can crack the cast iron. Cover the cookware and turn heat off. Leave until cooled before placing in storage. Wipe off any excess fat before storing. If your cast iron gets sticky from using oil instead of bacon fat, use it over a campfire to make some bacon or other item which renders pig fat, and the stickiness will burn off.