Italian
Pasta Frittata
by Cucina con Ruben · 548K subscribers on YouTube
An Italian anti-waste recipe using leftover spaghetti, eggs, cheese, and basil to create a crispy-on-the-outside, soft-on-the-inside frittata.
- Cook
- 10 min
- Difficulty
- easy
Ingredients
10 items- 300 gSpaghettialready cooked
- 5 pcsEggs
- 100 mlMilk
- Pecorino Romanograted, to taste
- Parmigiano Reggianograted, to taste
- Smoked Scamorzacut into cubes
- Fresh Basila few leaves
- Olive Oilfor frying
- Saltto taste
- Pepperto taste
Method
- In a bowl, crack 5 eggs, add 100 ml of milk, salt, and pepper, and beat well.
- Add grated pecorino and parmigiano cheese and mix.
- Add scamorza cheese cut into small cubes and mix.
- Add fresh basil leaves, torn or cut, and mix.
- Add the leftover spaghetti (about 300 g) and mix until everything is well combined.
- Heat a generous amount of olive oil in a large pan over medium heat.
- Pour the spaghetti mixture into the pan and press it down evenly.
- Cover the pan and cook on medium heat for 5 minutes.
- Check the bottom; it should be golden and crispy. Flip the frittata carefully.
- Cook uncovered for another 5 minutes on medium heat.
- Remove excess oil with paper towels.
- Serve hot, optionally with extra grated cheese on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
