| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Linguini; spaghetti, or other |
|
|
; pasta, cooked and |
|
|
; sauced or not |
|
|
; sauced, leftover or |
|
|
; freshly cooked, at |
|
|
; room temperature, |
|
|
; up to 8 |
| 4 |
|
Eggs lightly beaten |
|
|
Freshly ground black pepper to taste |
| 1/4 |
c |
Freshly grated Parmigiano-Reggiano or; or a combination, |
|
|
; pecorino, to taste |
| 1 |
tb |
Extra-virgin olive oil |
| 1/2 |
c |
Diced salami |
| 5 |
oz |
Sliced mozzarella |
INSTRUCTIONS
In a large mixing bowl, combine the pasta, the beaten eggs, the black
pepper, and the grated cheese. Mix well.
In a 8 to 10-inch nonstick skillet, heat the oil over medium heat and swirl
it around to make it coat the bottom of the pan.
Add half the pasta and spread it evenly in the pan. Place the sliced cheese
and salami on top, but don't put any cheese within 1/2 inch of the edge.
Add the remaining pasta and spread it to make sure it covers the bottom
pasta layer and the sliced cheese. Cook over medium heat for 5 to 8
minutes, or until the bottom browns.
Place a plate on top of the pan and reverse the frittata so it falls on the
plate. Slip the frittata back into the skillet and cook the other side for
another 5 to 8 minutes, until it browns.
Serve hot, warm or at room temperature.
Yield: 4 main dish servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9264
Converted by MM_Buster v2.0l.
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