Baked mini-spaghetti frittatas, mini-frittatine di spaghetti al forno in Italian, a variation of the classic pasta-frittata: spaghetti-frittata-neapolitan-pasta-omelette/ you can both prepare them from scratch or using leftover pasta by adding whatever you want.
We have used Pancetta and Scamorza cheese.
Serves 4, Preparation 10 minutes, Cooking time 30 mins
- Ingredients for 8 pieces:
- 3 Eggs
- 4-5 cherry tomatoes
- Spaghetti: artisanal-pasta, 200 g
- Pancetta, 80 g
- 50 g Scamorza cheeses
- Nutmeg, a pinch
- Salt and black pepper, to taste
- Whole milk, 40 ml
- Grated Parmigiano cheese, to taste
- Breadcrumbs, to taste
- 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 tomatoes, Scamorza and pancetta.
Beat the eggs in a bowl, then add milk and stir well. Now add pancetta, tomatoes and diced Scamorza, grated Parmigiano, 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 some grated Parmigiano so that it will make a crunchy crust.
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.