Frittata di Pasta, just when you thought the only way to utilize leftover pasta is to just warm it up. Look again, yes, a frittata with pasta in it. The softness and flavors of the eggs and cheese just wrap itself around the fettucine letting a few strands free to get all crispy and tasty. This is a perfect Easter dish that is not a stranger in Italy and a great inspiration for those that love Italian food and cooking!
- 4 cups leftover pasta (I used mushroom fettuccine with truffle oil, white wine, thyme, and chili flakes)
- 2 Tbsp extra virgin olive oil
- 250 g fior di latte fresh mozzarella, cut into small pieces
- 1 cup grated Parmigiano Reggiano
- 5 organic free-range chicken eggs
- 1 Tbsp fresh chopped parsley
- salt and pepper to taste
- Place eggs into a large bowl.
- Toss in grated Parmigiano, season with salt and pepper, and whisk.
- Throw in leftover pasta and slowly fold until pasta is evenly distributed with the egg mixture, then evenly distribute the morsels of fresh mozzarella into the mixture.
- In a medium saute pan drizzle in olive oil and bring to a medium heat. Pour in pasta and egg mixture and move the pan around to evenly distribute the mixture in the pan. Cook for about 5 minutes.
- With a spatula lift up the outer edge to check if the bottom is a light golden color. Take a plate that fits into the pan just right, and using one hand on the handle and one putting pressure on the plate, flip the frittata upside down into the plate, then slide it back into the pan and continue cooking for another 8-10 minutes or until you check the edge with the spatula to see if it is done.
- Place a clean plate onto the frittata and flip the frittata again placing it on the plate.
- Cut into wedges. Serve with a tossed tomato salad and crostini (toasted bread).
- You can use any leftover pasta you have for this recipe, with a preference for long pasta. The typical Italian Frittata di Pasta is with spaghetti.
- Also, you can use your favorite cheese.
- If you are fearful of the frittata flip you can finish it in the oven.
- The fettuccine was done with a sauteed combination of onions, garlic, Italian sausage, mushrooms, a bit of white wine, thyme, olive oil, and a few drops of white truffle oil, and of course salt and black pepper.
- The tomato salad is tossed with olive oil, balsamic vinegar, minced garlic, fresh chopped basil, salt and pepper.
- For the crostini use a nice rustic bread toast it in the oven with a drizzle of evo oil
- Category: Appetizers, Brunch
- Method: Sauteing
- Cuisine: Mediterranean