Frittata di maccheroni – Pasta’s omelette

IMG_1535This is very common recipe in the south of Italy, where I’m from. It’s usually made when you have pasta leftovers from the evening meal and you want a quick lunch for the next day ready-to-eat.

You will need:

  • 300/400 gr for pasta already cooked and cool (Any shape is fine, I love spaghetti, but in the picture I used penne)
  • 6 eggs
  • a generous pinch of salt
  • a pinch of black pepper
  • 50 gr of grated parmesan cheese
  • some olive oil to fry

Beat the eggs evenly adding the salt, the pepper and the parmesan. When blended together blend in the pasta as well and mix.
Hit a large frying pan with a small amount of olive oil and pour the mixture with pasta and eggs in it. Cover with a large lid and let it cook on a moderate fire for 5 to 10 minute. To see when it is ready, with a fork lift a side of it and it’ll be ready when it’s golden and firm.
Using the lid turn the Frittata on the other side and cook without the lid on this time.

Serve it cold or piping hot!

Buon appetito

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