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Frittata with Pasta

Frittata with Pasta

Leftover or freshly cooked spaghetti forms the base of this robust frittata. Tossed with butter, Parmesan, and parsley, the pasta creates a firm, satisfying texture within the eggs.
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Servings: 4 servings
Course: Breakfast
Ingredients Method

Ingredients
  

Main Ingredients
  • 1/2 pound spaghetti (225 g)
  • Salt
  • Butter: 2 tablespoons (30 g) for tossing, 1 tablespoon (15 g) for cooking
  • 1/3 cup freshly grated parmigiano-reggiano cheese (80 ml)
  • 2 tablespoons chopped parsley (30 ml)
  • 3 eggs
  • Black pepper, ground fresh from the mill

Method
 

Instructions
  1. Cook spaghetti in boiling salted water until very firm to the bite (more underdone than usual). Drain.
  2. Toss immediately with 2 tablespoons butter, the grated cheese, and the parsley. Set aside to cool slightly.
  3. Add the sauced spaghetti, salt, and pepper to the beaten egg, mixing thoroughly.
  4. Put 1 tablespoon butter in a skillet, melt, and add the pasta and egg mixture.
  5. Turn on broiler.
  6. Cook on stove 3-4 minutes. Tilt pan to cook edges if needed.
  7. Run under broiler until top has a lightly colored crust. Slide onto a platter and serve.

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