Updated: May 4, 2020
Preparation : 10 Minutes
Cooking: 20 Minutes
Spaghetti 350 gr Eggs 5 Whole milk 100 gr
Mozzarella 80 gr Parmigiano Reggiano Cheese grated 50 gr Ham 150 gr Thyme 1 sprig Black pepper 1 pinch Extra virgin olive oil to taste
To make the spaghetti frittata/omelette, first place a pan full of salt water on the heat and bring to the boil, it will be used for cooking the pasta.
Meanwhile, take care of the filling: cut the ham and the mozzarella cheese into cubes As soon as the water has boiled, pour the spaghetti and cook them al dente.
Pour the eggs into a large bowl, add the puffed thyme and the milk, then salt and pepper.
At this point season with the grated cheese and mix well to obtain a homogeneous mixture.
Incorporate the filling and mix again. As soon as the pasta is cooked, drain it in a bowl and season it with a drizzle of olive oil Add the pasta to the filling and stir again to mix.
Take a flared pan (we used one with a diameter of 30 cm in the upper part and 26 cm in the bottom).
Pour some of the oil into the flared pan and warm up pour the spaghetti.
Distribute them evenly with a spatula, then cook on high heat for 1 minute to firm the base, then lower the heat, cover with the lid and cook for 15 minutes. The time has come to turn the omelette: shake the pan to make sure it is detached from the bottom, place a plate the diameter of your pan 16 over the omelette, turn the pan upside down and cook for 5 minutes without a lid.
The omelette is ready!
Enjoy 😉 it in warm or cold slices! & Share it 😊😋