Italian cuisine · Breakfast & Eggs

Frittata di Maccheroni

Neapolitan pasta frittata of cooked spaghetti, eggs and Parmesan, fried crisp on both sides.

Ingredients · for 4 servings

• 300 g spaghetti
• 6 eggs
• 80 g Parmesan
• 150 g mozzarella
• 1/2 bunch parsley
• Salt, pepper
• 4 tbsp olive oil

Instructions

1. Cook the spaghetti in salted water 2 min. shorter than the package says, drain and let cool completely – ideally the day before.
2. Whisk the eggs vigorously with the grated Parmesan, finely chopped parsley, salt and pepper.
3. Dice the mozzarella small, mix into the egg mixture with the cold spaghetti and let sit for 5 min.
4. Heat 2 tbsp olive oil in a 24 cm non-stick pan, pour in the mixture, press flat and fry over medium heat for 8–10 min. until the edge is set.
5. Turn the frittata out onto a plate, add the remaining oil to the pan and slide the cake back in; fry for another 6–8 min. until both sides are crisp and golden.
6. Let rest for 5 min., cut into wedges and serve lukewarm – cold, it's the classic picnic version.