Pasta frittata

Preparation

Bring a pot of salted water to a boil. Cook the spaghetti until al dente, then drain them. Set them aside and meanwhile, crack the eggs into a bowl and mix them with the Parmigiano Reggiano and spaghetti. Heat the sunflower seed oil in a skillet and add the spaghetti mixture when the oil is hot. Flatten the frittata and flip it when its edges easily detach from the skillet. Flip the frittata using a lid and wait for 3-4 minutes of cooking. Serve it warm or cold.