🇮🇹🍝Frittata di Pasta

Ingredients

• 400 g Spaghetti (cooked al dente, drained)
• 4 large Eggs (room temperature)
• 150 g Provolone Cheese (grated)
• 100 g Salami (thinly sliced and chopped)
• 2 tbsp Olive Oil (extra‑virgin)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Cook Spaghetti

   Bring a large pot of salted water to a rolling boil, add the spaghetti, and cook al dente for 8–10 minutes. Drain and set aside.

   Time: PT10M

   Temperature: boiling

2. Prepare Egg Mixture

   In a large mixing bowl, crack the eggs, add salt and pepper, and whisk until fully combined and slightly frothy.

   Time: PT2M

3. Combine Cheese and Salami

   Stir the grated provolone and chopped salami into the beaten eggs until evenly distributed.

   Time: PT2M

4. Mix Spaghetti with Egg Mixture

   Add the cooked spaghetti to the bowl and toss gently so every strand is coated with the egg‑cheese‑salami mixture.

   Time: PT3M

5. Heat Olive Oil

   Heat 2 tbsp olive oil in a 10‑inch non‑stick frying pan over medium heat until shimmering.

   Time: PT2M

   Temperature: medium

6. Cook First Side

   Pour the pasta‑egg mixture into the pan, spreading it evenly. Cook without moving until the bottom is golden and set, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Flip the Frittata

   Place a large plate over the pan, invert the frittata onto the plate, then slide it back into the pan to cook the other side.

   Time: PT2M

   Temperature: medium

8. Finish Cooking

   Cook the second side until golden and the center is firm, another 4–5 minutes.

   Time: PT5M

   Temperature: medium

9. Rest and Slice

   Transfer the frittata to a serving platter, let it rest for 5 minutes, then cut into wedges.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

20g

Carbohydrates

45g

Fat

22g

Fiber

2g