Spaghetti Frittata is a typical dish in the Southern Italian tradition. Though of ancient origins, it perfectly matches the modern anti-waste philosophy and it is the ideal solution for leftovers from the night before.
However, the Spaghetti Frittata is so good that it can also be prepared for different occasions of the year, especially during the Holiday Season.
The recipe is easy and quick, but you might be asking yourself how do you cook both sides of the pasta? Our best advice: treat it like an egg omelet! Grab a lid or a large plate, turn the pan over and transfer the omelette to the plate, quickly sliding the omelette back into the pan to cook for another 10 minutes over low heat until golden brown. Make sure it doesn’t stick to the pan by moving the pan from time to time.
Another plus for the Spaghetti Frittata? It’s good anytime! Do you see any cons? We don’t!
Spaghetti Frittata
Skill Level: Easy
Time: 30 minutes
Vegetarian
Serves 6
Ingredients:
1⁄2 lb. spaghetti
3⁄4 cup light cream
2 Tbsp. unsalted butter
3⁄4 oz. Grana Padano
8 eggs
extra-virgin olive oil
salt – pepper
Method:
Preheat the oven to 400°F.
Place the Grana Padano, cream, salt and pepper in a mixing bowl, then beat in the eggs.
Bring a pot of salted water to a boil.
Cook spaghetti until al dente, then transfer directly into a bowl of iced water.
Strain the spaghetti and combine with the egg mixture.
Grease a 9 1/2” round baking pan and place the spaghetti inside.
Top with a little Grana Padano, place in the oven and bake for 15 minutes.
Remove the frittata from the oven and turn it upside down onto a serving dish.
Buon appetito!