Frittata di Maccheroni al Salame (Leftover-Style Pasta and Salami Frittata)
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Ingredients
- 200 g spaghetti
- 80 g salami, sliced
- 100 g mozzarella, grated
- 6 large eggs
- 40 g parmesan, grated
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 574 kcal
- Protein
- 32.8 g
- Carbohydrate
- 37.2 g
- of which sugars
- 2.2 g
- Fat
- 32.4 g
- of which saturates
- 11.8 g
- Fibre
- 1.6 g
- Salt
- 1.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the spaghetti in a large pot of boiling salted water according to the pack instructions, then drain and let cool for a few minutes.
- 2
Chop the salami into small pieces. Beat the eggs with the parmesan and black pepper in a large bowl.
- 3
Stir the cooled spaghetti, salami and mozzarella through the beaten eggs until well coated.
- 4
Heat the olive oil in a 24cm non-stick frying pan and pour in the mixture, pressing it down into an even layer.
- 5
Cook over low heat for 10 minutes until golden underneath and mostly set, then flip or finish under a hot grill for 4-5 minutes until set through.
- 6
Rest for a few minutes, then cut into wedges to serve.
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