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Lasagna with Ricotta
The pasta frittata is a thick and tasty omelette.
You can make it using left over of spaghetti or prepare it from scratch just for its deliciousness.
I like to make this dish especially when my children have a busy afternoon with after school activities, so at anytime one of them wants his or her tea the frittata is there ready to eat.
Every 4 People
- 300g of Spaghetti
- 3 large eggs
- 1 tin of plum tomatoes
- 1 clove of garlic (peeled)
- 4 leaves of basil
- extra virgin olive oil
In salted water start boiling the spaghetti, meanwhile prepare a Classic Tomatoes Sauce.
Beat and salt the eggs.
Drain the pasta when ready and add the tomatoes sauce.
In a large heavy skillet frying pan heat one table spoon of olive oil.
Add the eggs to the pasta mix well and pour everything into the frying pan arranging it in an even layer. Cover and let it cook at low flame.
When the bottom part will be cooked, place a dish on the top of the frying pan and turn. The frittata will be on the plate. Let it slide on the frying pan again to cook the other side.
Serve hot, warm or cold.