Spaghetti Crespati


  • 1 lb. spaghetti, cooked and drained (or left over from previous day)
  • 8 Tbsp. butter
  • 6 eggs
  • 1 cup mozzarella cheese, chopped
  • 1/2 cup salami, chopped
  • A few sprigs of fresh parsley, or a sprinkle of dried parsley
  • 2 Tbsp. extra virgin olive oil
  • Pinch of salt
  • Pinch of pepper

Serves 6; Preparation time: 15 minutes; Cooking time: 10 minutes; Level of Difficulty: Easy

If using dry spaghetti, cook in a large pot of lightly salted water until al dente, drain, and mix with 8 Tbsp. of butter.

In a bowl, beat eggs lightly. Add pasta, mozzarella, salami, parsley, salt, and pepper.

If you want to make one large frittata: In a large frying pan, heat the oil over medium heat. Add the egg mixture and make sure that it is evenly distributed over the panТs surface. Cook until the eggs are almost set. Cover the pan with a plate, flip the omelet onto the plate, then transfer back into the pan, uncooked side down. Cook for an additional 3 minutes.

To make individual-sized frittatas: In a small skillet, add a little oil. When the oil is warm, add one cup of the egg mixture and cook for 3-4 minutes. Flip the omelet onto a plate, then transfer back in the pan, uncooked side down. Cook for an additional 3 minutes.

Slide the omelet onto a platter and serve warm.

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