How To make Pasta Frittata
1/2 lb Thin spaghetti, cooked
1/3 c Parmesan cheese
2 T Italian parsley, chopped
1 T Olive oil
1/3 c Fontina cheese, chopped
1/2 lb Spinach, blanched
3 ea Eggs, slightly beaten
Salt/pepper
Mix together all ingredients except oil. Heat a large, non-stick skillet (about 10"), add oil, and when it is medium-hot, add the mixture, spreading it evenly in the skillet. Cook over medium heat for about 5 minutes, or until bottom of frittata has formed a golden crust. Invert frittata onto a plate, then slip it back into the skillet to brown the other side. Cook until a crust is formed. Cut into wedges and serve, with more cheese, if desired.
How To make Pasta Frittata's Videos
Leftovers pasta frittata
Reinvent leftover meat with our cheesy, herby frittata! Made with cooked pasta and leftover cooked meat, this is a great recipe to whip up using what you’ve got left in your fridge. Serve this fabulous frittata with a fresh green salad, avocado and sliced toasted almonds for an easy dinner option.
Full recipe:
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How to make Pasta Frittata the Italian Way
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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Frittata di pasta - Facilissima! - Primi piatti
Frittata di spaghetti, tipica della cucina napoletana, facile e appetitosa – Primi piatti
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★INGREDIENTI DELLA RICETTA
200 g di spaghetti al pomodoro
3 uova
20 g di Grana Padano o Parmigiano Reggiano
70 g di mozzarella
1 cucchiaio di prezzemolo o basilico
Sale e pepe qb
Olio ex. v. di oliva qb
★ INGREDIENTS OF THE RECIPE
200 g of spaghetti with tomato sauce
3 eggs
20 g of Grana Padano or Parmigiano Reggiano
70 g of mozzarella
1 tablespoon of parsley or basil
Salt and Pepper To Taste
Oil ex. v. of olive to taste
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Pasta Frittata Recipe - SORTED
Smoked fish and fennel...what a winning combination. This frittata recipe is perfect for making the day before and tastes great hot or cold.
Perfect for lunchboxes, buffets or to take on picnics. This is an ideal recipe for using leftover pasta and as ever... a little goes a long way. Just two fillets of haddock is enough to feed 4-6 people with this dish.
Get the full recipe at:
How to make leftover spaghetti frittata
Almost everyone cooks too much spaghetti when having pasta for dinner. Rather than waste it, try using it for breakfast or lunch the next day. A frittata is traditionally made with potato but works equally well with pasta and is very quick and easy to make. In partnership with Barilla.
Find the recipe here:
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Frittata di Pasta | Spaghetti Pie: The Perfect Family Dinner
Frittata di Pasta or Spaghetti Frittata originated in Naples, Italy, more commonly known as Spaghetti Pie here in the United States. Frittata di Pasta is a typical dish of Neapolitan cuisine. A poor and easy dish, but with supreme delicacy, based on pasta, eggs, cheese, pepper and tomato sauce, which was born in Naples as a recipe to reuse leftover pasta.
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Sauce Ingredients:
• 2 (28 oz.) cans of Plum Tomatoes
• ½ cup of Olive Oil
• 4 Cloves of Garlic
• ½ of Yellow Onion
• 8-10 Fresh Basil Leaves
• 1 TBSP of Romano Cheese
• 2 tsp. of Salt
• ½ tsp. of Black Pepper
Frittata di Pasta:
• 1 lb. of Spaghetti
• 4 Cups of Marinara Sauce (reserve 2 cups for topping)
• 2 TBSP of Italian Parsley
• ½ Cup of Parmesan Cheese
• 8 lg. eggs
• 8 oz. of Mozzarella
• 1 tsp. of Black pepper
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