HOW TO MAKE: Frittata di Pasta or Pizza Pasta

Ingredients

• 2 cups Cooked Pasta (leftover bucatini, penne, rigatoni, or macaroni; drained)
• 3 pieces Large Eggs (room temperature)
• 1/4 cup Pecorino Romano (freshly grated; can use Parmigiano‑Reggiano if unavailable)
• 1/4 teaspoon Salt (adjust to taste)
• 1/8 teaspoon Black Pepper (freshly ground)
• 3 tablespoons Vegetable Oil (high smoke‑point oil (canola, grapeseed, or sunflower))

Instructions

1. Make the Egg‑Cheese Mixture

   In a mixing bowl, whisk together the eggs, grated Pecorino Romano, salt, and black pepper until fully combined and slightly frothy.

   Time: PT2M

2. Coat the Leftover Pasta

   Add the cooked pasta to the bowl with the egg mixture. Toss gently until every piece of pasta is evenly coated.

   Time: PT3M

3. Heat the Oil

   Place the skillet over medium‑high heat and add the vegetable oil. Heat until the oil shimmers but does not smoke.

   Time: PT2M

4. Fry the Pasta Layer – First Side

   Spread the coated pasta evenly in the skillet, pressing gently with the spatula to form a compact layer. Cook without stirring for about 5 minutes, or until the bottom turns golden‑brown and crisp.

   Time: PT5M

5. Flip and Cook the Other Side

   Place a plate over the skillet, invert the pan to transfer the crust onto the plate, then slide the uncooked side back into the skillet. Cook another 4 minutes until both sides are evenly crisp.

   Time: PT4M

6. Rest and Serve

   Transfer the crispy pasta frittata to a cutting board, let it rest for 3 minutes, then slice into wedges and serve warm or at room temperature.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g