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.
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
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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.
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!