The frittata di spaghetti is a quintessential Italian picnic food.
It combines delicious, cheesy pasta with the richness of eggs, cooked to golden perfection and served pizza-style in wedges. Perfect eaten hot or cold, we’re sure you’ll add it to your weekly recipe rotation – or at least cook it on those days when you’re feeling seedy and/or lazy.
You’ll need:
250g of spaghetti (we used Barilla)
6 eggs
Grated parmesan cheese (we probably used a cup’s worth…live your life)
Salt and pepper to taste
Chopped parsley
Olive oil for cooking
Place the eggs, cheese, salt, pepper and parsley in a bowl, whisking vigorously until well combined. Set aside.
Cook the pasta in boiling salted water until al dente (follow the package directions if you’re unsure, as cook times vary depending on the brand used). Drain, return to the pot (NOT to the flame) and mix in a good glug of olive oil and parmesan to taste.
Heat up a pan with approx. 1-2 tablespoons of olive oil over medium-high, then drop in your cooked pasta and pour over the egg mixture.
Cook for 5 minutes, flip, and cook for a further 5 minutes until a golden crust forms and the frittata is set all the way through.
Slice into wedges, then eat!
Music from www.bensound.com
(You’ll hear my voice crack pubescently somewhere in the video…see if you can find it)