Tuesday, 23 October 2012

Spaghetti Frittata

So I had finally started using a real camera to take photos of food, then I came here and I realize I had left the battery charger back home in Italy.  The thing is I have a personal food photographer, Nick.  We had a deal, he eats and takes photos.  But a lot of my dishes are kind of impromptu and they're usually for other people, so how do I ask him to take a photo of my frittata and then not touch it?  Ugh.  Excuse the iPhone photos. People tell me you can take great photos with an iPhone but I'm just incompetent when it comes to photography. 

So besides the frustrations with taking photos of this frittata, this is really yummy.  It's a lot more filling than your usual frittata as you can imagine.  Very yummy, I like the texture a lot more.  Try it out. The classic recipe from Naples also includes pancetta. You can add sausages, mushrooms or other vegetables too. 

serves 4-6

400g spaghetti
5 eggs
1/4 cup milk 
150g mixed cheese (I did a mixture of cheddar and mozzarella, make sure you get some that melt nicely)
1 1/2 tsp dried oregano

-Boil a large pot of water with some coarse sea salt.  Add the spaghetti and cook until aldente. 
-While the spaghetti's cooking, whisk the eggs with the oregano and milk
-Dice the cheeses and mix in with the eggs, and season with salt and pepper.
-Heat some oil in a large pan and add the cooked spaghetti.  Fry for a couple of minutes before adding the eggs, turning down the heat and letting it cook for about 5 minutes. 
-Put a plate on top of the pan and flip the pan over to put the frittata on the plate.  Put the frittata back into the pan to cook the other side, for another 5 minutes and it's done!


  1. Oh my, this looks delicious. I'm going to have to save it for when I go home and cook it for my dad! :)

  2. mmmmm looks so yummy! i love this dish


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