Frittata di maccheroni (pasta omelette) - Campania
Prep time
Cook time
Total time
Categories: Quick and easy, Kids, Healthy, Gluten-free*use gluten free pasta, Vegetarian
Frittata di pasta is a genius way of using up all the handfuls of different-shaped pastas lurking in the cupboard or leftover pasta, is quick and easy to make, is portable and is a welcome departure from bread filled with various combinations. It is a combination of pasta and omelette with its slightly crunchy, golden exterior and creamy, soft interior. It is also a go-to dish when a quick, child-friendly dinner is required.
Feel free to add chopped ham, chopped salami, peas, cooked chopped pancetta, chopped spring onion, a cup of tomato sauce or chopped mixed herbs such as basil, parsley and thyme to the mix. You can even stuff the omelette. Just put half the pasta mixture into the pan, add a layer of sliced tomatoes, hard-boiled eggs, salami and/or mozzarella, scamorza or provola cheese and top with the remaining pasta mixture. Cook as per the recipe below.
Frittata di pasta is a genius way of using up all the handfuls of different-shaped pastas lurking in the cupboard or leftover pasta, is quick and easy to make, is portable and is a welcome departure from bread filled with various combinations. It is a combination of pasta and omelette with its slightly crunchy, golden exterior and creamy, soft interior. It is also a go-to dish when a quick, child-friendly dinner is required.
Feel free to add chopped ham, chopped salami, peas, cooked chopped pancetta, chopped spring onion, a cup of tomato sauce or chopped mixed herbs such as basil, parsley and thyme to the mix. You can even stuff the omelette. Just put half the pasta mixture into the pan, add a layer of sliced tomatoes, hard-boiled eggs, salami and/or mozzarella, scamorza or provola cheese and top with the remaining pasta mixture. Cook as per the recipe below.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Campania
Serves: 6
Ingredients
- 350 grams spaghetti (can use any shape or mixed shapes- just make sure you get the cooking times right as they will vary) (can substitute leftover pasta)
- 40 grams butter
- 5 eggs
- 60 grams Parmigiano-Reggiano cheese
- 100 mls milk
- Sea salt
- Black pepper, freshly ground
Instructions
- Cook the pasta in lots of salted water for the time indicated on the packaging.
- When cooked, strain the pasta and toss with half of the butter. Let the pasta cool. (If using leftover pasta just start at this point).
- Mix together the eggs, cheese and milk. Add salt and pepper to taste.
- Add the pasta to the mixture, mixing well.
- Heat a large nonstick frying pan over medium heat. When hot, add the remaining butter and let it melt.
- Swirl the butter to coat the pan and add the pasta mixture.
- Cover with a lid and let cook for 10 minutes.
- If there are any pools of liquid, use a fork to prod it to all the liquid to go to the bottom and cook. Run a spatula around the sides of the omelette to loosen it. Place a flat lid or plate on top and quickly invert the omelette onto the plate or lid. Slide the omelette back into the pan, uncooked side down. (If the thought of flipping the omelette is too daunting, heat the oven on grill and grill the top of the omelette until golden and cooked through.)
- Let it cook another 2 to 3 minutes until golden. Invert the omelette again onto a plate and cut into wedges. Serve.
Recipe by Living a Life in Colour at http://www.livingalifeincolour.com/recipes/frittata-di-maccheroni-pasta-omelette-campania/