Left-over pasta frittata
LEFT-OVER PASTA FRITTATA
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I eat a lot of pasta. I also have a habit of cooking way to much pasta, especially when dining solo. Of course Italians have a solution for this, frittata - Italy’s solution to celebrating leftovers. Frittata’s come in all shapes and sizes – left over veggies, left over rice, left over beans and even left over stews. Frittata Di Spaghetti is just another example of Italian’s demonstrating their knack for eliminating food waste and stretching food out.
No problem if your pasta has already be sauced, a tomato sauce coated spaghetti adds an extra dimensions to the frittata.
3 tablespoon extra virgin olive oil
6 large free-range eggs
50 g parmigiano reggiano
2-3 cups leftover cooked pasta (depending on shape, use this as guide)
Salt and pepper
Cherry tomatoes, rocket and Parmigiano Reggiano to serve
Preheat your oven to 200.
In a bowl beat together eggs and Parmigiano Reggiano. Stir through left over pasta and season with salt and pepper.
Melt butter in frypan (around 20cm wide) over medium heat. Add oil then pour in egg mixture. Give the pan a shake to settle egg mixture into the pan, ensuring to spread pasta evenly and press down. Leave to cook for 8 to 10 minutes then sprinkle over remaining parmesan. Transfer to the oven and cook for a further 5 minutes or until the frittata is set and golden on top. Remove and leave to sit for 5 minutes. Drizzle with olive oil and serve with tomatoes, rocket and Parmigiano Reggiano.