"A great solution for transforming leftover pasta - a spaghetti frittata...."
INGREDIENTS
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5 eggs
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1/2 cup (2 ounces/50 grams) grated Parmigiano Reggiano cheese
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2 tablespoons finely chopped flat-leaf parsley
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1/2 teaspoon fine sea salt
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1/4 teaspoon freshly ground black pepper
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4 tablespoons olive oil
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3/4 pound (350 grams) cooked spaghetti (or other pasta), in any sauce, or even without