Frittata alla Napolitana
4 servings
30 minutes
A heartier version of the Italian omelette frittata - with spaghetti, without leeks, but with the same parmesan. It turns out to be a Neapolitan pasta kugel.
1
Prepare the necessary ingredients.
2
Add spaghetti to boiling salted water and cook until al dente, according to the package instructions.
- Spaghetti: 150 g
3
Crack the eggs into a bowl and add grated parmesan.
- Chicken egg: 3 pieces
- Parmesan (Parmigiano Reggiano): 50 g
4
Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
Whip until homogeneous mass.
6
Add spaghetti to the eggs and mix well.
- Spaghetti: 150 g
- Chicken egg: 3 pieces
- Parmesan (Parmigiano Reggiano): 50 g
7
Heat olive oil in a pan.
- Olive oil: 50 ml
8
Spread the spaghetti with eggs and level them out with a spatula.
9
Fry on low heat for 10-15 minutes until the bottom of the frittata turns golden. Cover the pan with a plate, flip it over, and place the frittata upside down in the pan.
10
Fry for another 5 minutes and serve.
