Trish Lambert
Upwork Family

Frittata di Pasta

I’m a military brat and spent my last two years of high school in Tuscany, Italy, in a place about halfway between Livorno and Pisa. Many of the students at my American school had civilian parents, and several of my classmates had Italian mothers.

My best friend had an Italian mother who cooked amazing food, and she introduced me to this super-easy dish. It makes a delicious frittata that is crunchy and deliziosa! These days, I try to cook more pasta than I need so that I’ll have some left over. That way I can cook up a frittata the next day!

<span-key>-</span-key><span-value>Olive oil</span-value> <span-key>-</span-key><span-value>Leftover pasta in its sauce (any pasta, any sauce)</span-value> <span-key>-</span-key><span-value>Eggs, beaten (number of eggs according to amount of pasta and your preferences)</span-value> <span-key>-</span-key><span-value>Salt</span-value> <span-key>-</span-key><span-value>Black pepper</span-value>




Pour a small amount of oil in a skillet over medium heat.
Add pasta and distribute around the skillet.
Pour the beaten eggs over the top. Let them seep down and get distributed.
Add salt and pepper to taste.
When brown on one side, flip the frittata and let it brown on the other side.</span-p>

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