Frittata di Spaghetti
  • 5 eggs
  • 500 grams pasta such as Spaghetti, Linguine, Vermicelli, or Bucatini
  • 150 grams grated cheese (Parmigiano and Pecorino blend)
  • 4-5 slices Mozzarella (the Chef uses Fior di Latte – Mozzarella made from cow’s milk)
  • 100 grams Prosciutto Cotto (Cooked Ham)
  • Salt
  • Pepper
  1. Cook the pasta al dente and drain (or use leftover pasta). Let the pasta cool until it's just cool enough to handle with your bare hands.
  2. In a large bowl, beat eggs with grated cheese, salt and pepper. Add the pasta to the egg and cheese mixture and mix through.
  3. Generously coat a large frying pan with oil. Heat the oil until it just starts to sizzle over medium heat. Layer half the pasta into the frying pan and top with the Prosciutto Cotto and Mozzarella.
  4. Layer the remaining pasta on top, cook until the bottom is golden brown. Depending on your pan and heat, this could take up to 15-20 minutes.
  5. Cover the pan with a lid and remove from the heat, drain the oil and flip the frittata onto the lid. Return the pan to the stove and slide the frittata back into the pan to finish cooking the other side. Cook just until the frittata easily releases, then slide out on a cutting board or serving platter. Serve warm or at room temperature.
Tip: a large, nonstick skillet with a lid works best for this recipe. Prior to flipping the frittata out onto the lid, wipe the inside of the lid with a small amount of olive oil to prevent it from sticking.
Recipe by The Taste SF at