This leftover Spaghetti Frittata is made by using up what was left from dinner of a pasta with tomato sauce dish. Even if it’s rare that we have some pasta leftover, sometimes we happened to have cooked a little bit more. There’s always a way to eat the pasta up in a creative manner. This pasta frittata is an example, borrowed from the Neapolitan cuisine.
Frittata di Pasta
|Preparation Time: 10 min||Cooking Time: 10 min|
|TOTAL TIME: |
- 200g pre-cooked spaghetti (seasoned with tomato sauce, or other sauces)
- 4 eggs
- 50-70g Parmigiano Reggiano or Pecorino
- 2 tbsp EVO oil
- salt and pepper
- In a bowl mix the eggs, the Parmigiano Reggiano cheese and spaghetti. Season with salt and pepper.
- In a medium- large frying pan warm 2 tbsp of EVO oil over medium heat.
- Pour the egg mixture in the pan, making sure that the mixture is evenly spread.
- Let cook for about 5 min on high heat, until the bottom is golden. Then lower the heat and cook for 5-10 min, covering the pan with a lid.
- Finally, flip the frittata upside down and slide it back in the pan. Let cook for 5 minutes on the other side.
- Let rest and serve it at room temperature.
To flip the frittata upside down, remove the pan from the heat. Cover with a lid or a plate wide enough to cover the circumference of the pan. Place one hand on the top of the plate or lid. With the other hand hold the handle of the pan tightly. Invert the plate/lid and pan together, so that the frittata is on the plate. Slide the frittata back into the pan.