Spaghetti Frittata

Spaghetti Frittata
50 min.


for 4 servings
350 grams Spaghetti
1 Onion
1 Garlic clove
2 tablespoons Olive oil
300 grams Tomatoes
freshly ground Pepper
3 tablespoons Butter
75 grams Parmesan
4 Eggs
1 scoop Fresh mozzarella (125 grams)
75 grams Salami
chopped Parsley
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Preparation steps

Step 1/7

Cook pasta in plenty of boiling salted water until al dente, then drain, rinse and drain again.

Step 2/7

Blanch tomatoes in boiling water for a few seconds. Drain, peel, quarter, core and cut tomatoes into small cubes.

Step 3/7

Peel and chop onion and garlic. In a pot, sauté onion and garlic in hot oil. Add tomatoes, season with salt and pepper and simmer about 5 minutes.

Step 4/7

Cut spaghetti into smaller pieces and mix with 1 tablespoon butter and Parmesan.

Step 5/7

Beat the eggs and pour over pasta. Add tomatoes and mix well. Finely dice mozzarella and salami.

Step 6/7

In a large nonstick skillet, heat 1 tablespoon butter. Add half of the egg mixture, top with mozzarella and salami cubes and cover with remaining egg mixture. Cook until eggs begin to thicken, about 10 minutes.

Step 7/7

Gently slide frittata onto a large lid. Add remaining butter to pan. Flip frittata into pan and cook 5 minutes more. Serve sprinkled with parsley.