Spaghetti Frittata
Ingredients:
- 3/4 lb Rummo Spaghetti N° 3
- 4 eggs
- 1/4 cup milk (optional)
- Extra virgin olive oil
- 1/2 cup grated Parmesan
- Bread crumbs
- 1/4 lb cooked ham
- 1/4 lb scamorza
- Salt and pepper
Directions:
Cut the scamorza and the ham into small cubes. Beat the eggs with the grated parmesan, salt and pepper. In salted boiling water, cook the Spaghetti for 7 minutes (they’ll still be firm). Oil 8 small baking cups, coat with breadcrumbs. Toss the spaghetti, egg mixture, ham and scamorza together and fill the cups. Cook in ventilated 180ºC oven for 25 minutes. Buon appetito.
