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Gennaro's pasta frittata – lots of ways
Gennaro's pasta frittata – lots of ways
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Total Time:
20 minutes
Whip up a quick and versatile pasta frittata using leftover pasta - enjoy hot or cold!
Ingredients:
  • 4 large eggs
  • 40 g Parmesan cheese plus extra to serve
  • sea salt
  • freshly ground black pepper
  • 400 g leftover cooked pasta
  • extra virgin olive oil
Instructions:
  • 1. Preheat the oven to 200°C/400°F/gas 6. 2. Beat eggs in a large bowl and finely grate in Parmesan. Season with salt and pepper. Whisk well, then stir in pasta. 3. Heat 3 tablespoons of oil in a 26cm non-stick ovenproof frying pan over medium heat. Add the frittata mixture and cook for about 5 minutes until crisp underneath. Transfer to the oven for another 5 minutes until firm. 4. Carefully flip the frittata onto a plate, then return to the pan and oven for a further 5 minutes until crisp underneath. Serve with extra Parmesan. 5. For a variation, use 400g leftover cooked pasta coated in sauce or try a pizzaiola pasta frittata: layer with cherry tomatoes, fontina cheese, basil, and Parmesan. 6. For springtime twist, heat 1½ tablespoons of olive oil in a frying pan. Sweat 1 sliced onion, add 6 slices of pancetta, and 200g peas. Cook until liquid evaporates, and cool. Add to basic frittata mixture with mint, lemon juice, and cook as above. Serve with Parmesan. Serve hot or cold for a delicious meal or snack.

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