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
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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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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SPAGHETTI FRITTATA (Frittata di spaghetti) - Original Italian recipe
Spaghetti frittata is a rich one-course-meal to be enjoyed in slices but not just one, at least two each! A fragrant crust and a soft filling: the perfect idea for a packed lunch or a carefree dinner: spaghetti omelette will become your forte!
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (6 servings)
Spaghetti 350 g
Eggs 5
Milk 100 g
Parmigiano Reggiano DOP cheese 50 g
Scamorza cheese 100 g
Bacon 50 g
Thyme 1 sprig
Black pepper 1 pinch
Extra-virgin olive oil a.n.
Garlic 1 clove
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Spaghetti Frittata | Noodles Omelette | How Tasty Channel
Spaghetti Frittata (Frittata di Spaghetti o Frittata di Pasta o Frittata di Maccheroni) is a traditional Neapolitan Italian dish. Knowed all over the world as Noodles Omelette, it's an omelette made with leftover pasta. It borned like a leftover food recipe, so it was usually made with tomato sauce and pasta, but it also often featured cheeses and salami.
I made a traditional Italian tomato sauce with the classic soffritto (shallot or onion, celery and carrot finely minced) and basil: try it and you'll be immeditaley be transported to Italy!
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INGREDIENTS:
345g (12 oz) spaghetti pasta
4 large eggs, room temperature
60g (1/4 cup) milk
60g (2/3 cup) Parmigiano Reggiano cheese (or Parmesan cheese), grated
420g (15 oz) tomato puree
1 tbsp shallot or onion, chopped
1 tbsp carrot, chopped
1 tbsp celery, chopped
1/2 tsp sugar
extra virgin olive oil
salt to taste
black pepper
fresh basil leaves
INSTRUCTIONS:
1. In a large pan, cook over low-medium heat about 3 tbsp of extra virgin olive oil with chopped carrot, celery and shallot, until shallot is translucent: be careful to not brown the shallot!
2. Add tomato sauce, sugar and cover with a lid. Simmer over low-medium heat for about 20 minutes.
3. Add fresh basil leaves, salt to taste and cook about 10-15 minutes until thickened a bit but not too much.
4. When tomato sauce is done, remove from heat and cool down.
5. Meanwhile cook spaghetti in salted boiling water until very al dente.
6. Drain spaghetti and season with tomato sauce.
7. In a medium size bowl, beat the eggs with Parmigiano cheese, milk, pepper and salt to taste.
8. Add the egg mix into the slightly cooled spaghetti and mix until well combined.
9. Slightly heat 2 tbsp of extra virgin olive oil in a 26cm-10inch non-stick pan.
10. Place Spaghetti mix into the pan and flat it with a spatula.
11. Cover with a lid and cook over low-medium heat for 10 minutes.
12. Flip Spaghetti Frittata on the lid and cook the other side in the pan for 10 minutes without the lid.
13. Serve immediately, or cool down and cut in slices or cubes for a refreshing summer appetizer.
You can store in the fridge for about 1 or 2 days.
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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Ingredients:
1 lb of spaghetti
4 tablespoons of extra virgin olive divided
6 eggs
1 cup Pecorino Romano or Parmigiano Reggiano
Salt to taste
Fresh cracked black pepper to taste
Directions:
Step#1- In a large pot filled with water add salt and bring to a boil. Cook your pasta and drain al dente.
Step#2- Add 2 tablespoons of oil and stir so that the spaghetti doesn’t stick together.
Step#3- In a large bowl whisk the eggs with the cheese and the black pepper. Add the spaghetti in the egg mixture and stir until all is well amalgamated.
Step#4- In an 11-inch frying pan add 2 tablespoons of oil and on medium heat let it get hot. Add the spaghetti, lower the flame and place a lid on it.
Step#5- Let it cook for about 10 to 12 minutes.
Step#6- Flip the frittata by placing a plane on top and turning the frying pan upside down. Be careful not to burn yourself.
Step#7- Cover and let it finish cooking for about 10 minutes or until a golden crust forms.
Enjoy hot or at room temperature.
Buon appetito!