Frittata di pasta (pasta omelet)
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Frittata di pasta (pasta omelet) is great to bring on a picnic, as an appetizer, or (served with a salad) it makes a good light meal.
This is also a delicious and simple way to use up leftover pasta.
Preparation time: 45 minutesINGREDIENTS 
10 oz spaghetti (linguine or other pasta)
3 eggs
1 tsp fine sea salt
1/2 tsp ground black pepper
fresh basil
3.5 tbsp (1.75 oz) unsalted butter
4 tbsp grated parmigiano reggiano cheese
3 tbsp extra virgin olive oil
(If you want add some tomato sauce to the pasta and small pieces of fresh mozzarella, provolone cheese or salami)
In a small bowl, combine the beaten eggs, 1 tsp of fine salt, 1/2 tsp black pepper, 4 tbsp grated parmigiano and some freshly chopped basil. Mix well.
Cook pasta in salted water until al dente, drain and put into a large mixing bowl.
Combine pasta with egg mixture and 3.5 tbsp of unsalted butter.
In a 10 inch nonstick skillet, heat 3 tbsp of oil over a medium flame, then add the pasta mixture and gently press it down and spread it out evenly over the bottom of the pan.
Cover with a lid and fry the pasta until it is golden brown on one side. Gently turn it over and fry uncovered until golden brown on both sides.
The frittata di pasta can be served hot or at room temperature!
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Sunday's Kitchen
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