Spaghetti Frittata
A complete dish that combines simplicity and depth of flavor, perfect for picnics or using up leftover pasta!
Spaghetti frittata is a perfect example of how a simple yet thoughtful combination of ingredients can create a satisfying meal. By balancing classic flavors with fresh herbs and cheeses, this dish ensures both tradition and innovation. It’s an ideal choice for those looking to reduce waste while enjoying authentic Italian tastes.
Instructions
- 1
To make the spaghetti frittata, first place a pot of salted water on the stove and bring to a boil; this is for cooking the pasta. Meanwhile, prepare the filling: cut the smoked bacon and cheese into cubes. As soon as the water reaches boiling point, add the spaghetti and cook until al dente.
- 2
In a large bowl, whisk the eggs, add the thyme leaves and milk, then season with salt and pepper.
- 3
Next, add the grated cheese and mix well to create a homogeneous mixture. Incorporate the filling and mix again.
- 4
Once the pasta is cooked, drain it in a bowl and toss with a drizzle of olive oil. Add the pasta to the filling and stir again to combine. Take a sloped pan (we used one with a diameter of 30 cm at the top and 26 cm at the bottom). Heat the oil with a clove of garlic.
- 5
Remove the clove of garlic and add the spaghetti. Spread evenly with a spatula, then cook over high heat for 1 minute to set the base, then reduce the heat, cover with a lid and cook for 15 minutes.
- 6
It's time to flip the frittata: shake the pan to make sure it’s loose from the bottom, place a plate with the diameter of your pan on top, turn the pan over and cook for another 5 minutes without a lid. The frittata is ready, enjoy it in slices warm or cold!
Ago's Notes
- Adjust the salt based on the salt content of the ingredients.
Spaghetti frittata is a testament to how respecting each ingredient can lead to a harmonious blend of tradition and creativity. Enjoy it as part of a meal or on its own, with its rich and flavorful essence.
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