The Best Italian Pasta You Won’t Find in Restaurants: Frittata di Pasta

Ingredients

• 1 pound Pasta (any short pasta such as penne or rigatoni, cooked al dente then rinsed under cold water)
• 6 Large Eggs (room temperature, high‑quality)
• 6 oz Provolone Cheese (cut into ½‑inch cubes; will stay firm in the frittata)
• 6 oz Sweet Salami (cut into strips or cubes; can substitute with spicy salami, pepperoni, or ham)
• 0.5 cup Parmesan Cheese (freshly grated)
• 3 tbsp Olive Oil (extra‑virgin, generous amount for frying)
• 0.5 tsp Salt (adjust to taste; salami and cheese are already salty)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 8‑10 minutes. Drain, rinse under cold water, and set aside.

   Time: PT12M

   Temperature: boiling

2. Beat the Eggs

   In a large mixing bowl, crack the six large eggs and whisk until fully blended.

   Time: PT2M

3. Cube the Provolone

   Cut the provolone cheese into roughly ½‑inch cubes.

   Time: PT3M

4. Slice the Salami

   Trim about 6 oz of sweet salami and cut into strips or bite‑size pieces.

   Time: PT3M

5. Combine Cheeses, Meat, and Seasonings

   Add the provolone cubes, grated Parmesan, sliced salami, a pinch of salt and a dash of pepper to the beaten eggs. Mix gently until just combined.

   Time: PT2M

6. Incorporate the Pasta

   Add the cooled pasta to the bowl and toss with the egg‑cheese‑meat mixture until every piece is evenly coated. Use your hands or two large spoons to distribute evenly.

   Time: PT4M

7. Heat the Skillet

   Place the 10‑inch non‑stick skillet over medium heat and add a generous drizzle of olive oil, enough to coat the bottom.

   Time: PT3M

   Temperature: medium

8. Cook First Side

   Pour the pasta‑egg mixture into the hot skillet, spreading it evenly. Cover and cook on low heat for 10 minutes until the bottom is golden and crisp.

   Time: PT10M

   Temperature: low

9. Flip the Frittata

   Place a large plate over the skillet, hold firmly, and quickly invert the frittata onto the plate. Slide a little more olive oil around the edges, then flip the frittata back into the skillet, crisp side up.

   Time: PT3M

10. Cook Second Side

    Cook the flipped side on low heat for about 5 minutes, or until golden and the interior is set.

    Time: PT5M

    Temperature: low

11. Rest and Serve

    Transfer the frittata to a serving platter, let it rest for 5 minutes, then cut into wedges. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

950

Protein

45 g

Carbohydrates

70 g

Fat

55 g

Fiber

3 g