Simple Spaghetti Frittata (2/3 serving)

Ingredients:  

• 250 grams/8.82 oz Spaghetti, angel hair, fettuccine or any kind of long pasta is good. (Especially if you want to find a use for left over pasta.)
  
• ½ teaspoon Black Pepper 
  
• ½ teaspoon Salt 
  
• 3 large eggs 
  
• ½ cup Parmesan grated cheese
  
• 10 inches Frying pan 
  
• 1 to 2 tablespoon of vegetable oil
  

Have the spaghetti drained and cool into a bowl. In a separate bowl whisk the eggs and slowly add the black pepper, the salt and the Parmesan cheese. Once everything is mixed, add the cooked spaghetti in it, make sure that all part of the spaghetti are covered with the eggs mixture. Heat the oil in the frying pan over a medium-high heat. Pour the spaghetti in the pan, making sure you cover the whole surface uniformly. After approximately 3 minutes make sure one side of the frittata is golden and crunchy therefore ready to be turned over.  Not all the frittatas are made equally and the difference is in the integrity of their shape.

To turn the frittata without breaking it, I use a flat plate a couple of inches larger then the pan, been careful in the process not to get burn or messy with the frying oil that can leak from the turning movement. I cover the pan with the plate, turn it around and have the frittata with the uncooked side on the plate.  Now place the pan back on the stove, make sure there is enough oil left, slide the frittata back into the pan and wait about 3 more minutes until the other side is golden and crunchy.  Sprinkle with the remaining salt.

Enjoy your frittata at home or carry it with you for a picnic!  Buon Appetito!

Recipe courtesy Annamaria Marchese.

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