Quick Note: Frittata di maccheroni avanzati
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Cook Time
mins
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Total Time
15 mins
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Course
Main Course, Snacks
Quick Note: Frittata di maccheroni avanzati
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
For each 100-150g (4-5 oz) of leftover pasta, add:
- 2 medium eggs
- 2 heaping Tablespoons of grated parmesan or pecorino as you prefer
- salt and pepper to taste
- A few sprigs of fresh parsley finely minced (optional)
- olive oil for frying
Instructions
- Mix all the ingredients except the oil together in a bowl.
- Heat a skillet large enough to fit the pasta and egg mixture and add enough oil to cover the bottom of the skillet. Swirl the oil around gently to coat the sides of the pan.
- Now continue as you would for any frittata, slipping the pasta and egg mixture into the skillet and cooking the frittata until golden brown on both sides. (See Notes) You should cook the frittata gently, so that it doesn't brown before the insides are cooked through, but I do like to raise the heat at the end so as to crisp up the crust even more. (NB: I never do this with my 'regular' frittatas, but somehow I feel the need with this one.)
- Turn the frittata on to a plate and let it cool for a few minutes before diving in...
Notes
- For the basic technique for making a frittata, please visit: http://memoriediangelina.com/2011/01/28/frittata-con-patate-e-salsiccia/
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