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Pasta Frittata

Pasta Frittata

Reminding me of Italian tables I miss, this always brings such joy.

Leftover Pasta reincarnated as a crispy, cheesy joy of a dish, that the Italians really make, and the cooked then cooled aspect of the spaghetti means it becomes resistant starch - a chemical re-structuring of the carb meaning it is now a useful food for your gut bacteria to feed on.

Reassuring reasons to make this super simple dish that my children adore.

  • 200g leftover Spaghetti or Pici (cooked and cooled)

You can use sauced spaghetti too, as we did here

  • 3 eggs, beaten
  • 200g parmesan
  • 100 g mozzarella
  • 200g cherry tomatoes
  • Basil leaves

Do use any ham, mushrooms, chopped or other cheese if you want to use up anything, this works well as a base to fill with your fancies.

Combine the eggs with the cheese in a bowl.

Melt a knob of butter and a splash of oil in a frying pan, tip in the spaghetti, arranging it to fit, and heat on medium until warm through, then tip on the egg mixture and using a knife move the pasta strands in the pan to ensure the egg mixture reaches everywhere. 

Fry for around 7-8 minutes until the edges are looking crispy, and you can slide a knife around it. Dot the tomatoes, and any other added toppings on before you flip it.

Carefully using a spatula, palette knife or cake slice, edge underneath and flip it over - it's a dangerous game and don't worry if your first time it breaks, you can patch it together in the pan and leave it to cook through for another 5-8 minutes this side.

Slice like a cake and serve warm with some basil and parmesan to scatter over, and a fresh green salad.