Ingredients Jump to Instructions ↓

  1. 8 ounces long pasta, such as linguine, spaghetti, spaghettini or bucatini

  2. 2 ? tablespoons chopped fresh basil

  3. 2 ? tablespoons chopped fresh parsley

  4. 1 ? tablespoons chopped fresh garlic

  5. 5 tablespoon grated Romano cheese

  6. 3 tablespoons grated Parmigiano Reggiano cheese

  7. 1 ? teaspoons salt

  8. 1/8 teaspoon pepper

  9. 8 eggs

  10. 3 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Cook the pasta in a large pot of boiling water according to package directions for just tender. Drain well, cut into 2-inch pieces and transfer to a large bowl. Add the basil, parsley, garlic, Romano and Parmigiano Reggiano cheeses, ? teaspoon of the salt and the pepper and mix well.

  2. In another bowl, beat the eggs and the remaining 1 teaspoon salt with a wire whisk. Add the eggs to the cooked pasta mixture and mix well.

  3. Heat the olive oil in an ovenproof 12-inch nonstick skillet on high heat until sizzling, about 2 minutes. Pour in the egg and pasta mixture and cook for 2 minutes. Place in the oven and bake 15 minutes. Turn the frittata over and cook another 15 minutes. To serve, slide the frittata onto a serving platter. Serve immediately or at room temperature.


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