🇮🇹 Italy recipe
Frittata di Pasta
A genius Neapolitan invention born from the need to use leftover pasta, frittata di pasta transforms yesterday's spaghetti into a golden, crispy-edged, cheesy pasta cake. Bound with eggs and studded with cheese, salami, and whatever treasures the refrigerator holds, it is equally delicious hot from the pan or cold at a picnic.
Prep10 mins
Cook20 mins
Serves4
Difficultyeasy
Ingredients
- 400g leftover cooked spaghetti or other long pasta (ideally already sauced)
- 6 large eggs
- 80g Parmigiano-Reggiano, finely grated
- 60g Pecorino Romano, finely grated
- 80g provola affumicata or smoked mozzarella, cut into small cubes
- 60g Neapolitan salami or sopressata, diced
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- Freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- Pinch of fine sea salt
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 16 g
- Carbs
- 36 g
- Fat
- 18 g
