Spaghetti frittata is one of the most classic of Italian classics plus a classic in food recycling. Everybody in Italy loves it except, I guess, those who don’t like eggs.
It’s usually made with cooked left-over spaghetti that are left uneaten, mostly after lunch. Think of spaghetti without sauce, all sticky and practically useless… except for something like this.
I’ve always loved that blobby stuff made of cooked, unseasoned spaghetti all sticking to each other that remained in my Mom’s pasta colander after lunch and that I would go and steal after eating. One of my culinary perversions that nobody seems to understand, leave alone my Mother who was always wondering how I could like cold spaghetti and how I could keep on eating just after lunch. Well… yes, I can! :D
Anyway, the spaghetti in this frittata are very nice and not blobby at all, plus this dish is extremely tasty and easy to make.
The classic version is “white”, which means made only of spaghetti, eggs and cheese, but I like to enrich it with other ingredients too, also to give it a bit more colour. You can use peas, sun-dried tomatoes, little ham cubes, pancetta, whatever you fancy.
I cooked spaghetti directly for this dish because, I don’t know why, I never have left-overs. ;)
And I recycled the green parts of a bunch of Spring onions that I used for a cooking lessons a few days before.
Nicoletta’s spaghetti frittata
Serves 4
200 gr uncooked spaghetti (if you use them already cooked, about 350 grams)
4 medium-sized eggs
1 handful of grated parmigiano reggiano
the green leaves of 6 Spring onions, coarsely chopped in rings
a small bunch of flat-leaf parsley
salt and black pepper
e.v. olive oil
Fry the Spring onion rings with a bit of olive oil in a non-stick frying pan until soft.
Finely chop the parsley leaves and keep them aside.
Beat the eggs with a pinch of salt, some freshly ground black pepper, the parsley, a little cold water (about half a deciliter) and the parmigiano.
Cook the spaghetti very al dente in lots of salted boiling water and drain well.
Mix immediately with the Spring onion rings in the pan, flatten them a bit and pour the beaten eggs on top of them.
Spread the egg mixture evenly and cook the frittata well on one side on a medium-low fire.
Turn the frittata using a big enough dish or a lid, slide it carefully in the frying pan with the already cooked side up and fry it well on the other side too.
On the outer part of the frittata spaghetti has to be nice and crunchy.
Serve immediately but this dish is very good at room temperature too.
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