PASTA FRITTATA
Pasta frittata, or frittata “e maccarune” in Neapolitan dialect, is an ancient dish from the post war era. Pasta frittata is a great example of Cucina Povera, (peasant cuisine) at her best. The base of pre-cooked pasta, eggs and cheese can be enriched with many other ingredients, in the mix as well as topping.
Servings: 4 people
Calories:
Ingredients
- 4 Bucatini pasta
- 4 Eggs
- 1 Mozzarella cheese 125 g
- 100 g Cooked ham
- 100 g Baby spinach leaves
- 3 tbs Olive oil 15 ml
- Salt and Pepper to taste
Instructions
- In a large bowl, place the eggs, chopped ham, chopped cheese, grated parmesan, and the spinach, season slightly and mix well.
- Pour the oil in a large frying pan (skillet), place on a medium heat.
- Once the oil is hot, carefully place the pasta in the pan and steer in the oil.
- Pour the egg mix in on top of the pasta, spreading evenly the ingredients, cook for a few minutes.
- Once the bottom of the frittata is nice and golden, flip around with the use use a lid and cook on the other side.
- Cook for a further few minutes, then place in a serving plate, rest for two minutes before serving
Notes
HINT AND TIPS:
This pasta frittata can be pimped up with fresh tomato and mozzarella topping, or just a simple rocket and parmesan salad.Serve hot or cold, ideal for a light lunch with a side salad or to pack for a pick-nick Allergens: EGG, MILK, GLUTEN
