HOW TO MAKE: Frittata di Pasta or Pizza Pasta | David Rocco's Recipes

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier while sunflower oil is often less expensive.

parmesan cheese

🥗Healthier: grated pecorino

💰Cheaper: grated cheddar

Pecorino provides a similar flavor profile, while cheddar is more accessible.

bell pepper

🥗Healthier: carrots

💰Cheaper: cabbage

Carrots add sweetness and color, while cabbage is often cheaper.

Use leftover bucatini pasta, or any leftover pasta you have.

Crack 2 eggs into a bowl and add a pinch of salt and black pepper.

Grate pecorino romano cheese into the egg mixture and whisk until combined.

Add the leftover bucatini pasta to the egg mixture and mix until the pasta is fully coated with the egg.

Heat vegetable oil in a skillet until super hot to create crispy pasta.

Pour the pasta and egg mixture into the hot skillet, spreading it out evenly.

Let it cook until the bottom is crispy, which may take some time, so be patient.

Carefully flip the frittata over using a plate to cook the other side until crispy.

Let it rest for a few minutes before serving, as it tastes best at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens