Macaroni Frittata

The macaroni frittata is a typical dish of Italian cuisine, especially from the south of Italy, and represents a tasty way to give new life to leftover pasta. It is a versatile recipe that can be enriched with whatever is available in the refrigerator. Here is the basic recipe:

Ingredients

• 300 grams of already cooked short pasta (such as macaroni)
• 4 large eggs
• 100 grams of grated Parmesan or pecorino cheese
• Salt, to taste
• Black pepper, to taste
• Extra virgin olive oil or seed oil, for frying
• (Optional) 100 grams of mozzarella, cut into cubes
• (Optional) cold cuts like cooked ham or salami, cut into pieces
• (Optional) vegetables like zucchini or eggplants sautéed in a pan

Preparation

1. In a large bowl, beat the eggs with salt and pepper.
2. Add the grated cheese and mix well to combine the ingredients.
3. If you want to enrich the frittata, you can add mozzarella, cold cuts, or vegetables at this point.
4. Fold the cooked pasta into the mixture of eggs and cheese, and mix gently, ensuring the macaroni are well coated.
5. Heat a drizzle of oil in a non-stick frying pan large enough to contain the pasta in an even layer.
6. Pour the pasta and egg mixture into the hot pan and cook over medium-low heat.
7. Let the frittata solidify on the bottom, then when it is cooked enough to be turned, use a plate or lid to flip it and cook the other side.
8. Once golden brown and cooked on both sides, transfer the macaroni frittata onto a serving plate.

Curiosity

The macaroni frittata is often associated with family Sunday lunches when perhaps the generous pasta lunch turns into an excellent dinner or snack. In addition, it is a dish that is enjoyed both hot and at room temperature, and is perfect for picnics or as a single dish for a casual meal.

Remember that this recipe is very flexible and lends itself to numerous variations, so feel free to experiment with your favorite ingredients or what you have available.