Home » Pasta frittata

Pasta frittata

by Christina Julia

Pasta frittata

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 350g/12oz spaghetti
  • 4 eggs
  • 1⁄4 teaspoon ground black pepper
  • 50g/2oz Parmesan cheese, freshly grated
  • 2 tablespoons olive oil
  • 100g/4oz mozzarella cheese, diced
  • 2 tomatoes, diced
  • 2 onions, chopped
  • 50g/2oz prosciutto, sliced
  • 2 tablespoons chopped fresh flat-leaf parsley


  • Add the spaghetti to a large saucepan of salted boiling water. Cook
    until al dente, drain, then cut into 2.5cm/1in lengths. Beat the eggs in a
    large bowl. Mix in the spaghetti, pepper and Parmesan.
  • Heat the oil in a non-stick frying pan over a medium heat. Add half of
    the pasta mixture, spreading it out to the edges like a pancake. Spread
    the mozzarella in a single layer on top, then layer on the tomatoes,
    onions and prosciutto. Finish by spreading the remaining pasta on top
    and pouring any egg left in the bowl over it.
  • Cook over a low heat for about 5 minutes. When the bottom has set and
    is golden brown, flip the frittata over. Cook, uncovered, for another
    5 minutes or until the bottom is crisp and golden.
  • To serve, cut into four wedges and sprinkle with parsley. Serve warm.

You may also like

Leave a Comment

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.