For many of us, omelet has become a classic breakfast dish. Although it is considered a French invention, the ingenious Italians have offered their own version, adding a variety of fillings to the eggs. You can put any vegetables, meat, sauce, cheese, seafood in frittata. This dish differs from the classic omelet we are used to, it is much more satisfying and spectacular. I suggest making a Neapolitan version of frittata using pasta.
Ingredients:
Spaghetti - 300 grams
Mixed minced meat - 300 grams
Onions - 1 pc.
Carrots - 1 pc.
Passata tomato sauce - 200 grams
Hard cheese - 50 grams
Eggs - 4 pcs.
Vegetable oil - 2 tablespoons
Salt - 0.5 tsp
Ground black pepper - 0.5 tsp
A mixture of Italian herbs - 1 tsp
Greens - 1 bunch
Course of action:
1. Prepare the required foods. You can cook the trade winds in advance or use any other tomato sauce.
2. Dice the onions, grate the carrots.
3. Saute vegetables in a skillet in vegetable oil for 3 minutes.
4. Add prepared minced meat. Fry until the color changes, stirring with a wooden spatula.
5. Pour the tomato sauce into the pan and simmer the filling until the excess moisture evaporates, 10 minutes.
6. For an omelet, mix eggs with grated cheese and chopped herbs.
7. Boil the spaghetti according to the instructions on the package until al dente. Put the paste in a colander and drain.
8. Salt and pepper the prepared frittata filling, add a mixture of dry herbs (thyme, basil, oregano). If the tomato sauce was a little sour, you can add a little sugar.
9. Mix the prepared ingredients of the dish: spaghetti, filling and eggs.
10. Grease a baking dish with vegetable oil, put the omelet mass. Bake spaghetti with egg and cheese in an oven preheated to 180 degrees, 35-40 minutes.
Frittata comes out of the mold well and is easy to cut like a pie. Serve it with any tomato sauce, sprinkled with herbs.
The peculiarity of the dish is its simplicity and speed of preparation. You can improvise endlessly with it every time, getting new taste sensations.
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