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Pasta frittata
Preparation
15 min
Difficulty
Easy
Servings
3
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.
Ingredients
- spaghetti 250 gr
- eggs 6
- Parmigiano Reggiano 80 gr (1/2 cup)
- Sunflower seed oil 70 ml (1/4 cup)