Frittata with Macaroni and Cheese, in a Pan
by Editorial Staff
Hearty breakfast – noodle casserole made from boiled pasta in a tender egg-cheese filling, cooked in a pan.
Ingredients
- Pasta (raw) – 180 g
- Eggs – 3 pcs.
- Hard cheese – 50 g
- Butter – 20 g
- Vegetable oil – 3 tbsp
- Fresh parsley – 5 g
- Salt to taste
- Ground black pepper – to taste
Directions
- Boil pasta in salted water according to the instructions on the package. Drain the finished pasta and leave it to cool. Grate the cheese. Wash the parsley and chop finely.
- Break eggs into a bowl, add salt, pepper and shake until smooth. Add cheese and parsley to the eggs. Mix everything.
- Pour the egg-cheese mixture with herbs into a saucepan to the cooled pasta and mix well so that the mixture is evenly distributed.
- In a frying pan, heat half the vegetable oil and half the butter.
- Layout the pasta, flatten. Cook over medium heat, covered for 5-8 minutes, until crusty underneath.
- Then cover the pan with a plate, press down with your hand, and quickly tip the frittata onto the plate.
- Heat the remaining butter and oil in a skillet. Place the omelet casserole in the pan with the fried side up and cook until the underside is browned for another 5 minutes, covered with a lid.
- Transfer the prepared frittata to a plate. Slice and serve.
Bon Appetit!
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