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

  1. 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.
  2. Break eggs into a bowl, add salt, pepper and shake until smooth. Add cheese and parsley to the eggs. Mix everything.
  3. Pour the egg-cheese mixture with herbs into a saucepan to the cooled pasta and mix well so that the mixture is evenly distributed.
  4. In a frying pan, heat half the vegetable oil and half the butter.
  5. Layout the pasta, flatten. Cook over medium heat, covered for 5-8 minutes, until crusty underneath.
  6. Then cover the pan with a plate, press down with your hand, and quickly tip the frittata onto the plate.
  7. 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.
  8. Transfer the prepared frittata to a plate. Slice and serve.

Bon Appetit!

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