Baked mini-spaghetti frittatas, mini-frittatine di spaghetti al forno in Italian, a variation of the classic pasta-frittata: spaghetti-frittata-neapolitan-omelette-with-leftover-pasta you can both prepare them from scratch or using leftover pasta by adding whatever you want.
We have used Pancetta and Provolone cheese.
Serves 4, Preparation 10 minutes, Cooking time 30 mins
- Ingredients for 8 pieces:
- 3 Eggs
- 4-5 cherry tomatoes
- 180 g Spaghetti
- Pancetta, 80 g
- 50 g Provolone cheese
- Nutmeg, a pinch
- Salt and black pepper, to taste
- Whole milk, 40 ml
- Grated Parmigiano cheese, to taste
- Breadcrumbs, to taste
- EVOO- Extra Virgin Olive Oil, to taste
Preheat the oven to 200 C.
Cook spaghetti in salted water for 5 minutes, then drain and put it in a bowl with a large spoonful of oil and stir well so that it does not stick. Let it cool.
Tip: pasta does not have to be cooked completely since it will have a second cooking in the oven afterwards.
Meantime, dice the tomatoes, same for Provolone cheese and pancetta.
Beat the eggs in a bowl, then add milk and stir well. Now add pancetta, tomatoes and diced Provolone, grated Parmesan cheese, salt, pepper, nutmeg and mix well.
Add everything to the spaghetti and mix well.
Grease ramekins on the bottom and edges and add a sprinkle of breadcrumbs, fill them with the mixture. Sprinkle on top with a little grated Parmigiano so that it makes a crunchy crust during cooking.
Bake in a preheated oven to 200°C for about 15-20 minutes.
Then remove from the oven and let cool, remove from the moulds and finally serve your mini-frittatine di spaghetti al forno.