Fettuccine Frittata is a lovely Italian dish similar to an omelette. Many contain cheeses, vegetables and meats and served as a main dish. The main difference is that a Fettuccine Frittata is cooked over a low heat and served at room temperature. This means it is perfect to make in advance.
Fettuccine Frittata
A simple recipe to turn leftover pasta into a tasty breakfast and/or dinner.
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Servings: 4 people
Calories: 193kcal
Ingredients
- 2 tbsp olive oil
- 1/2 medium onion chopped
- 1 clove garlic finely chopped
- 2 cups Fettuccine
- 6 large eggs
- 1/2 cup parmesan grated, Romano
- 3 tbsp parsley chopped
- 1 pinch Salt to taste
- 1 pinch ground pepper to taste
- red pepper flakes to taste
Instructions
- Heat the oil in a non-stick skillet over moderate heat and saute the onion for 5 minutes, until golden but not brown.2 tbsp olive oil, 1/2 medium onion
- Add the garlic and saute for 1 minute.1 clove garlic
- Add the fettuccine and stir to coat the pasta.2 cups Fettuccine
- Beat the remaining ingredients together and add to the skillet, stirring once to combine the ingredients.6 large eggs, 1/2 cup parmesan, 3 tbsp parsley, 1 pinch Salt, 1 pinch ground pepper, red pepper flakes
- Cook covered over low heat 12 to 15 minutes, until the edges are lightly browned.
- Place a large plate over the skillet, and using two hands, carefully flip the two so that the frittata is face-down on the plate.
- Slide the frittata back into the skillet and cook uncovered an additional 5 minutes.
Nutrition
Calories: 193kcal | Carbohydrates: 2g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 24mg | Sodium: 455mg | Potassium: 99mg | Fiber: 0.3g | Sugar: 0.3g