Leftover pasta frittata
saretta
Leftover pasta frittata
2
Leftover pasta frittata
About this recipe: Italians do not like to reheat their pasta, since it will be overcooked and have no bite. So this frittata is a popular Italian recipe that uses up leftover spaghetti or pasta dishes.
Ingredients
Serves: 4
- 4 eggs
- 2 tablespoons grated Parmesan cheese
- salt, to taste
- 1 teaspoon chopped parsley
- 2 tablespoons extra virgin olive oil
- 300g already cooked pasta with or without any sauce
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Crack the eggs into a bowl; add grated Parmesan, salt and parsley. Beat well with a fork or a whisk.
- Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add the leftover pasta, spreading it all over the surface of the pan. Cook for a couple of minutes, or until the pasta becomes golden and crisp.
- Pour in egg mixture; swirl the pan to spread it evenly over the pasta. Cover with a lid and cook on medium-low heat for about 10 minutes, shaking the pan every so often.
- Flip the frittata and cook for 5 minutes longer. Keep shaking the pan to prevent it from sticking.
- Transfer onto a serving plate lined with kitchen paper to drain off any oil. Slice into quarters and serve hot or at room temperature.
More ideas
This is the basic recipe for a pasta frittata. Of course you can add other ingredients such as pancetta or prosciutto. That's up to you!
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