A traditional Neapolitan dish, this pasta omelette or frittata is a #zerowaste recipe perfect for turning leftover pasta into a delicious lunch or dinner!

Ingredients for 4 people
Leftover spaghetti, 300g
Eggs, 4
Milk, 100ml
Grated Parmigiano Reggiano, 50g
Smoked scamorza cheese, 100g
Thyme, 1 sprig
Garlic, 1 clove
Extra virgin olive oil, as required
Table salt, to taste
Black pepper, to taste

Preparation
First of all, cut the smoked scamorza cheese into small cubes. Pour the eggs into a large bowl and add the thyme leaves, milk and a pinch of salt and pepper. Add the grated Parmigiano to the egg mixture and mix well until you get a smooth mixture. Add in the cubes of scamorza, stirring some more to spread them out evenly. Add the leftover spaghetti to the mixture and mix until the pasta is mixed in well.

Heat up a drizzle of olive oil together with a clove of garlic in a 30 cm diameter pan. Leave the oil to soak up the flavour for a couple of minutes, then remove the garlic. Pour the spaghetti mixture into the pan, spreading it out evenly with a spatula. Cook over a high heat for one minute to solidify the base. Turn down the heat, cover with a lid and keep cooking for about 15 minutes.

When one side of the omelette is cooked, shake the pan to make sure that it is not stuck to the bottom. Cover the pan with a similar sized plate and turn it over to flip the omelette. Put the omelette back in the pan and cook for another 5 minutes without the lid until it is golden brown. Your spaghetti omelette is now ready. You can eat it cold or warm, cut into slices.

Image: Canva