Spaghetti Frittata
Cooked spaghetti bound with eggs, cream and two cheeses, then fried in a skillet until the crust turns deep golden.
Ingredients13
- Cooked Spaghetti500g
- Eggs4
- Garlic2 Zehen
- Parmesan Cheese40g
- Heavy Cream3 EL
- Shredded Mozzarella50g
- Diced Bacon60g
- Olive Oil3 EL
- Butter1 EL
- Salt1 Prise
- Pepper1 Prise
- Nutmeg1 Prise
- Parsley0.5 Bund
Instructions
- 1
Beat the eggs hard with the cream, Parmesan, mozzarella and diced bacon. Season with salt, pepper and a good pinch of nutmeg, then fold in the spaghetti.
- 2
Perfume the olive oil with the garlic, then lift the garlic out. Melt the butter in the pan and spread the pasta mixture evenly across it. Cover and let it set for about 8 minutes.
- 3
Once the bottom is crisp and deep golden, flip the frittata with the help of a plate. Fry the second side for about 5 minutes, until it smells toasty.
- 4
Slide the frittata onto a board, cut it into wedges and serve it garnished with fresh parsley.
NutritionPer serving
Allergens
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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