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White Frittata

Bianca Frittata
Neapolitans love their frittata, known to the rest of the world as omelets. Made with eggs and whatever else comes to mind like leftover vegetables, cooked meat, and even pasta, it can be a picnic food, lunch or easy supper. This so-called white frittata comes from the fact that there is little color to the dish, but the taste more than makes up for it!

Ingredients

Serves 6 to 8

1/2-pound vermicelli, spaghetti or linguine

6 tablespoons unsalted butter

1 cup grated Parmigiano Reggiano cheese

4 large eggs

1/2 cup minced basil

1/4 cup minced parsley

Salt and pepper to taste

Directions

Cook the vermicelli in 4 quarts of boiling, salted water until al dente. Drain and transfer the pasta to a large bowl and stir in 4 tablespoons of the butter cheese and salt and pepper. Set aside.

In a separate bowl beat the eggs, basil and parsley with a fork until foamy; add salt and pepper to taste. Pour the eggs over the pasta and stir to combine well. Set aside.

In a 12-inch non-stick frying pan, melt the remaining butter over medium heat. Add the vermicelli mixture smoothing it out with a wooden spoon so it is an even thickness.  Cook until the mixture holds together as one piece when the pan is shaken. Place a plate larger than the diameter of the pan over the top of the vermicelli and flip it out onto the plate. Return the vermicelli to the pan to finish cooking the underside.

Cut into wedges and serve hot or cold.

 

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