Dish
Frittata di pasta
Pasta frittata
Frittata di pasta is made by mixing leftover pasta with beaten eggs and cooking the mixture in a pan until it is set. The frittata is then flipped and cooked on the other side until it is golden brown. The dish is typically served hot and can be garnished with fresh herbs or Parmesan cheese.
Origins and history
Frittata di pasta is a dish that originated in Italy and is a popular way to use up leftover pasta. The dish is typically served for breakfast or lunch and is a great way to start the day.
Dietary considerations
Gluten-free if made with gluten-free pasta. Can be made vegetarian or vegan if using egg substitutes and omitting cheese.
Variations
Variations of the dish may include the addition of vegetables such as spinach or mushrooms. Some recipes may also call for the use of different types of cheese.
Presentation and garnishing
Frittata di pasta should be served hot and can be garnished with fresh herbs or Parmesan cheese.
Tips & Tricks
Leftover frittata can be stored in the refrigerator and reheated in the microwave for a quick and easy meal.
Side-dishes
A simple green salad or roasted vegetables make great side dishes for Frittata di pasta.
Drink pairings
A light white wine such as a Pinot Grigio pairs well with Frittata di pasta.
Delicious Frittata di pasta recipes
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