Ingredients:
1/3 box Barilla Spaghettini, cooked
90 mL (6 tablespoons) extra virgin olive oil, divided
½ medium onion, thinly sliced
100 grams cherry tomatoes, halved
100 grams peas (fresh or frozen)
100 grams Speck (may substitute Prosciutto), diced
6 eggs
100 grams mozzarella cheese, cut in small cubes
70 grams Parmigiano Reggiano cheese, grated
2.5 grams (1 tablespoon) basil, chopped
2.5 grams (1 tablespoon) parsley, chopped
Preparation:
1. Pre-heat oven to 350°F (180°C). In a large fry pan, heat 45 mL olive oil. Add the onion and cook until transparent. Add cherry tomatoes and peas. Sauté for 5 minutes.
2. Add the speck and cook for another 2 minutes. Place the mixture on a dish and let cool.
3. In a large bowl, beat the eggs. Add the cheeses, basil, parsley and pasta to the eggs. Season with salt and pepper. Heat the remaining olive oil in a large non-stick oven-proof frying pan over medium heat.
4. Finally, add the cooled vegetable mixture to the eggs and mix. Pour the mixture into the fry pan and cook for 2 minutes over high heat, place in the oven for 10 minutes. Using a flexible spatula, loosen the edge and bottom of frittata. Slide the frittata onto a plate or cutting board, cut into wedges and serve.
Serves 4 to 6.
