Vermicelli Frittata from Basilicata
A typical frittata recipe from Basilicata that is both tasty and quick to make!
Servings: 4
Calories: 366kcal
Ingredients
- 250 g Vermicelli pasta cooked or uncooked
- 8 eggs 2 per person
- 2 garlic cloves peeled and chopped
- 4-6 anchovy fillets (salted or in oil) chopped
- 1-2 teaspoons peperoncino flakes
- 1 handful fresh parsley chopped
- Salt and pepper to taste
- olive oil. extra virigin
Instructions
- If you are using uncooked pasta, cook the pasta al dente in plenty of salted boiling water according to the instructions on the packet. Drain it and allow it to cool.
- Fry the chopped anchovies, peperoncino flakes and chopped garlic in extra virgin olive oil until the garlic starts to soften and the anchovies begin to melt. Don’t let the garlic brown.
- Add the garlic mixture to the cold pasta, along with the eggs and parsley, some salt and pepper. Mix everything together well.
- Pour the mixture into a large non-stick frying pan and fry, turn the frittata to cook the other side. Both sides should be nicely browned and slightly crispy.
- Serve immediately cut into slices with a sprinkling of parsley.
Notes
This recipe can be made with other types of long pasta such as spaghetti, bavette, linguine etc
Nutrition
Calories: 366kcal | Carbohydrates: 48g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 330mg | Sodium: 134mg | Potassium: 288mg | Fiber: 2g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 3mg