frittata pasta

Frittata di Spaghetti

Serves 6

 This recipe can be altered a bit to taste, but try it with fresh pasta

 

250g Pasta

1/c cup fresh parsley

50g butter

1/2 cup black olives (pitted/chopped)

125g Provolone Cheese, roughly sliced

6 large eggs

50g butter, extra

Salt to taste

1 large garlic clove

Pepper, freshly ground

1 onion chopped

4 tablespoons of oil

3 rashes of bacon

 

 

 

  1. Cook spaghetti until al dente, drain and set aside.

  2. Melt the butter and half the provolone cheese together and gently mix it through the pasta. Leave it to cool , but lift the pasta strands occasionally so they don’t stick!

  3. In a frying pan melt extra butter, saute garlic, onion, bacon, parsley and olives until onion is soft and bacon is crispy. Set aside.

  4.  Beat eggs with remaining with provolone cheese, salt and pepper. Combine pasta, onion and bacon mixture with the cheese. Egg pasta mixture gently so as to not break the pasta.

  5. Heat half the oil in a frying pan until very hot and pour in spaghetti mixture. Brown carefully for 4-5 minutes then slide frittata onto a plate cooked side down.

  6.  Reduce  heat to verlow add remaining oil and carefully place the friittata, uncooked side side down. Make sure the pan is covered  and leave for 5 minutes. This will ensure fritta is cooked through.

  7. Serve immediately with a fresh Salad