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Ingredients
- 350g/12oz spaghetti
- 4 eggs
- 1⁄4 teaspoon ground black pepper
- 50g/2oz Parmesan cheese, freshly grated
- 2 tablespoons olive oil
- 100g/4oz mozzarella cheese, diced
- 2 tomatoes, diced
- 2 onions, chopped
- 50g/2oz prosciutto, sliced
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Add the spaghetti to a large saucepan of salted boiling water. Cook
until al dente, drain, then cut into 2.5cm/1in lengths. Beat the eggs in a
large bowl. Mix in the spaghetti, pepper and Parmesan. - Heat the oil in a non-stick frying pan over a medium heat. Add half of
the pasta mixture, spreading it out to the edges like a pancake. Spread
the mozzarella in a single layer on top, then layer on the tomatoes,
onions and prosciutto. Finish by spreading the remaining pasta on top
and pouring any egg left in the bowl over it. - Cook over a low heat for about 5 minutes. When the bottom has set and
is golden brown, flip the frittata over. Cook, uncovered, for another
5 minutes or until the bottom is crisp and golden. - To serve, cut into four wedges and sprinkle with parsley. Serve warm.
