Chef Gianluca Deiana Abis: Pasta Frittata/Frittata di Pasta
Prep. time: 5 minutes
Cook Time: 10 minutes
Difficulty: 1 out of 5
Cheese of choice (including parmesan or mozzarella)
1 clove garlic, peeled and minced
150 grams diced pancetta
4 eggs, beaten
Salt and pepper qb
Extra virgin olive oil
In a large skillet, add olive oil and saute the garlic until golden color. Add the cooked pasta and saute it, stirring until it is warmed through. Add cheese, pancetta and stir a few minutes. Even out the mixture in the pan, then pour the beaten eggs over top, using a wooden spoon to "poke" at the pasta mixture to allow the eggs to penetrate through to the pan. Sprinkle with salt and pepper and cook until the bottom is firm. Slide the frittata out of the pan onto a plate, then add a bit of olive oil to the pan. Flip the frittata back into pan to cook the other side. When the egg is cooked, remove it from the pan, cut it into wedges and serve.
This frittata takes leftovers and gives them new life. Any type of pasta will wor., and when served with a salad it makes a substantial lunch.