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Frittata with Spaghetti
Frittata di Spaghetti
2 + 2 tablespoons extra-virgin olive oil
leftover spaghetti, about 1 portion
salt and pepper
Pour 2 tablespoons of olive oil in a non-stick skillet on medium heat. Add the spaghetti, and sauté until it is hot.
Lightly beat the eggs in a bowl until fully combined. Add salt and pepper. Pour the eggs in the skillet over the spaghetti.
When the egg starts to solidify, lightly scramble the center using a fork to let all the egg penetrate on the bottom. Shake the pan lightly back and forth to loosen the frittata and use a fork to loosen it from the edges of the pan. Lift the frittata to check that the bottom is cooked and golden.
Make sure the egg on the top is not too runny, then place a dish slightly larger than the pan over the pan. Rotate the pan and the dish together so that now the frittata is upside down on the dish.
Add 2 tablespoons of olive oil to the skillet, then slide the frittata back into the pan so that the uncooked face is now on the pan.
Lift the frittata to check that the bottom is golden.
Slide the frittata on a serving dish.