How to make Pasta Frittata the Italian Way





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Published on Oct 12, 2010

Ingredients for 1 Pasta Frittata (4 persons)

600 gr (21.16 oz) Spaghetti
6 Eggs
150 gr (5.29 oz) Grated Parmesan
Extra Virgin Olive Oil
Salt and Black Pepper

Put the spaghetti into boiling salted water. Crack the eggs into a large bowl, add some black pepper, a pinch of salt and grated parmesan. Beat all ingredients with a whisk. Then wait for the pasta cooking time. When spaghetti are cooked, drain them well, transfer to a medium bowl, add some olive oil, a pinch of salt and a pinch of black pepper, stir well and let the pasta cool until tepid.

When the pasta is cooled, transfer the egg mixture to the bowl and stir well. Preheat a frying pan, add the olive oil and then transfer the pasta to the pan. Lift up edges of the frittata pushing them gently towards the centre, reduce heat to medium, cover and cook for 2 to 3 minutes (cooking time depends on the thickness of the pan). Check the top, when is set and golden brown it's time to turn over the frittata). When the frittata is cooked on one side, set a large, flat lid over your pan, grip the handle of the pan with one hand, hold the lid firmly against the pan with your other hand and quickly flip the pan and lid. Return your frittata to the pan and cook the other side until golden brown. Transfer your frittata to a serving platter and serve.

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