All of us encounter big issues of what to do with leftover pasta. When the pasta has already lost its prime, it usually loses its drawing factor. And you question yourself, was that just the pasta I was raving about last night? Reheated pasta can still be good or it can hardly be called appealing after a long time. If it's baked pasta, then there's no quibble about it.
It's not the best feeling to let good food slide into the bin even if its not habitual. And it's not something that the kids should pick up on. I do try to reanimate what's left in the fridge most of the time and for the pasta, this is one of the best ways to give it a new look and taste.
I never thought frittata di spaghetti existed before. I thought it was just a figment of my imagination. Jocularity paved way to this knowledge after I joked about making one after having some leftover pasta. My husband said yes, why not? It exists?!
Apparently it does and it's a normal picnic food even. It's easy to take around, it's filling and not messy. There's no recipe on what to put in it. Just put your cooked spaghetti or any pasta for that matter, dump some ham, cheese and whatever you deem suitable if you are not using leftover pasta that's already mixed with sauce and seal everything with the eggs.
I had a portion of leftover spaghetti with simple tomato sauce and decided to give it a new life for the next meal. The quantities of the ingredients that I gave is just to give you an idea on how to gauge them. No rules, no fuss, just mix them with your eggs and cheese. Ten minutes, you have a frittata waiting for you. Whatever you do, don't forget the cheese. It boosts the taste.
Today had been a beautiful sunny day. The kids were finally able to get a whiff of fresh air after being cooped up indoors the whole week. It was nice to watch them having a picnic of frittata and playing on the grass, preparing holes for planting in spring. I wonder what they intend to plant in their miniscule holes. Candy plants that will grow a hundred candies per branch I assume. I know, soil and food don't go together. I gave them a break this time. It's our imaginary onset to spring.
Frittata di Spaghetti
- 80 - 100 g. cooked spaghetti with sauce
- 4 eggs
- salt & pepper
- 3 tbsp. grated parmigiano reggiano (or any grated cheese you have)
- extra virgin olive oil
- ham (optional, if you are using pasta without sauce yet)
- Whisk 4 eggs in a bowl. Add salt & pepper. Sprinkle grated parmigiano reggiano. Adjust the amount according to your taste. Set aside.
- Prepare a saucepan that should fit the frittata perfectly. Warm up some extra virgin olive oil, just enough to keep the frittata from sticking to the pan. Put the cooked spaghetti, spreading it well in the saucepan.
- After a minute or two, add the eggs. Make them swirl in the saucepan so they fill up all the empty spaces. Cover and cook on low fire until the bottom part slides easily, about 4 - 5 minutes. Turn with the help of the cover or another plate. Cook for about 3 minutes.