Spaghetti Frittata with Smoked Scamorza and Pecorino

Ingredients

• spaghetti 400 grams
• egg 5 pieces
• milk 1 dash
• smoked scamorza 100 grams
• Pecorino 50 grams
• salt 1 to taste
• ground black pepper 1 to taste
• extra virgin olive oil 1 tablespoon

Tools

• bowl
• whisk
• nonstick pan
• plate
• spoon

Instructions

1. Cook the spaghetti until al dente, then drain and let it cool.
2. Beat the eggs with the Pecorino Romano, salt, and pepper. If needed, add a splash of milk.
3. Add the cooled spaghetti and scamorza affumicata and mix to combine.
4. Pour some olive oil into a nonstick pan and place it over medium-low heat. Add the pasta mixture before the oil fully heats up to help prevent sticking.
5. Cover the pan and cook until the frittata begins to set and is golden brown on the bottom.
6. Invert a plate over the pan and carefully flip the frittata onto the plate. Quickly slide it back into the pan.
7. Continue cooking uncovered until the frittata is completely set and crisp on the second side.

Learn More

Explore related articles and tips for this recipe.