Pile on the EASY TO cook And GREAT TO TASTE, THE SHEER VA­RI­ETY OF POS­SI­BIL­I­TIES with THIS WELLLOVED ITAL­IAN STA­PLE can make IT A reg­u­lar On Your home menu TOO

WKND - - Kitchen Classics -


• 500 gm spaghetti no. 5 • 5 eggs, large, free- range • 50 gm Parme­san cheese, plus ex­tra to serve • 3 tbsp ex­tra vir­gin olive oil • Salt and pep­per to taste


Pre­heat the oven to 200° C.

Whisk the eggs in a large bowl; add finely grated Parme­san to it. Sea­son with salt and pep­per ( to taste). Mix well; then stir in cooked pasta.

To cook the frit­tata: Heat oil in an oven­proof fry­ing pan over medium heat. Add the frit­tata mix and cook un­til the un­der­side is crisp ( about 5 min­utes); then place the frit­tata in the oven for an­other 5 min­utes ( till firm).

Care­fully flip the frit­tata onto a large plate, then slide it back into the pan. Place it in the oven for an­other 5 min­utes, or un­til crisp un­der­neath. Cut into tri­an­gles and serve with an ex­tra grat­ing of Parme­san cheese.

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