Spaghetti frittata is a simple dish and tasty, perfect for a quick meal yet hearty.
It really takes few ingredients that you surely have in the fridge and in no time you’ll prepare a dish that will win over the eyes and palate of young and old alike.
This is also an economical recipe and anti-waste as you can use leftover pasta and it can be personalized according to your tastes.
Prepare it to take with you for lunch at the office or for a day trip.
And speaking of frittatas, you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 eggs
- 7 oz spaghetti
- 1 cup grated Parmesan cheese
- 1 bunch parsley
- to taste salt
- to taste peanut oil
Tools
- Bowl
- Pan
- Pot
Steps
To start, cook the spaghetti in plenty of water. When they are al dente, drain them, put them back in the pot, and season with a drizzle of extra virgin olive oil.
Crack the eggs in a bowl, add salt, chopped parsley, grated Parmesan, and beat until you obtain a homogeneous mixture. Add the cooled spaghetti and mix well.
In a non-stick pan, heat a drizzle of peanut oil.
Pour in the egg and pasta mixture and cook over medium heat for about 5 minutes until the base is golden.
At this point, flip the frittata with the help of a plate.
For convenience, I use a OMELETTE PAN which I confess I can no longer do without.
Continue cooking for another 5-7 minutes or until both sides are golden.
Our spaghetti frittata is ready. Enjoy your meal.
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Storage and Tips…
Store in the fridge covered with aluminum foil.
Consume within 2 days.
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