Pasta Frittata | Gennaro Contaldo

Crack 4 fresh free-range eggs into a bowl.

Season the eggs with a little salt and pepper.

Whisk the eggs until well mixed.

Grate about 40 grams of Parmesan cheese and add it to the eggs.

Add 400 grams of cooked pasta to the egg mixture and mix well until the pasta is coated and loose.

Heat 3 tablespoons of olive oil in a non-stick frying pan until hot.

Pour the pasta and egg mixture into the hot pan, ensuring it seals immediately.

Cook on moderate heat for about 5 minutes without moving it to form a crust underneath.

Preheat the oven to 200 degrees Celsius.

Slice 5-6 cherry tomatoes to place on top of the frittata later.

After 5 minutes, transfer the pan to the oven and bake for another 5 minutes.

Check if the frittata is firm and cooked through after 5 minutes in the oven.

Carefully remove the pan from the oven, using a cloth to protect your hands.

Invert the frittata onto a plate and then return it to the pan.

Add slices of mozzarella cheese and the sliced cherry tomatoes on top.

Season with a little salt, pepper, and drizzle with olive oil.

Return the frittata to the oven for another 5 minutes until the cheese is melted.

Remove from the oven and grate some cheese on top before serving.

Garnish with fresh basil leaves before serving.

Equipment Needed

Spice Level:

Dietary