Eaten warm or cold, it is a typical dish made on Pasquetta, Easter Monday.
The dish originated as a way to use the leftovers from the Sunday meal.
The pasta, the Sunday Ragu stretched out into a filling dish that would feed the family for another day.
- 5 eggs;
- 1 lb Pasta (Spaghetti,Linguine,Vermicelli, Bucatini);
- 1 cups of Grated Cheese (Parmigiano and Pecorino Romano mix);
- 4-5 slices mozzarella cheese;
- 4 oz Prosciutto Cotto (Italian Cooked Ham);
- salt and pepper
Cook the pasta al dente and drain (or use leftover pasta);
In a large bowl beat eggs with grated cheese, salt and pepper;
Add pasta to egg and cheese mixture and mix through;
Generously coat a large frying pan with oil;
Heat the oil until it just starts to sizzle over medium heat;
Layer half the pasta into the frying pan;
Top with the prosciutto cotto and mozzarella;
Cover the pan with a lid and remove from the heat;
Drain the oil and flip the frittata onto the lid;
Gently slide the frittata back into the pan;
Cook the other side of the frittata until golden brown;