1/3 box Barilla Spaghettini, cooked
90 mL (6 tablespoons) extra virgin olive oil, divided
½ medium onion, thinly sliced
100 grams cherry tomatoes, halved
100 grams peas (fresh or frozen)
100 grams Speck (may substitute Prosciutto), diced
100 grams mozzarella cheese, cut in small cubes
70 grams Parmigiano Reggiano cheese, grated
2.5 grams (1 tablespoon) basil, chopped
2.5 grams (1 tablespoon) parsley, chopped
1. Pre-heat oven to 350°F (180°C). In a large fry pan, heat 45 mL olive oil. Add the onion and cook until transparent. Add cherry tomatoes and peas. Sauté for 5 minutes.
2. Add the speck and cook for another 2 minutes. Place the mixture on a dish and let cool.
3. In a large bowl, beat the eggs. Add the cheeses, basil, parsley and pasta to the eggs. Season with salt and pepper. Heat the remaining olive oil in a large non-stick oven-proof frying pan over medium heat.
4. Finally, add the cooled vegetable mixture to the eggs and mix. Pour the mixture into the fry pan and cook for 2 minutes over high heat, place in the oven for 10 minutes. Using a flexible spatula, loosen the edge and bottom of frittata. Slide the frittata onto a plate or cutting board, cut into wedges and serve.
Serves 4 to 6.