Light Maccheroni Frittata

Light Maccheroni Frittata

Is the pasta advanced Then, the maccheroni omelette recipe (you can also use all the other sizes, even the spaghetti) is a tasty, nutritious and convenient food to be delivered in your out door trips!

Ingredients

(For 4 people)

5 eggs
50 g of grated Parmesan cheese
100 g of emmental (or, if you prefer, smoked scamorza)
2 tablespoons chopped parsley
Pepe q. b.
Salt q. b.
50 g of quince bacon
350 g of already baked macaroni (even seasoned with tomato sauce are good)
3-4 tablespoons of extra virgin olive oil

Preparation

Cut the emmental (or smoked scumorza) into dadini
Break the eggs inside a bowl and bang them with a whip (or with a fork)
Combine Salt, Pepper and Grated Parmesan Mix and Mix Well
Add the parsley, the bacon and the emmental chunks mix your compound again
Take your already baked macaroni and place them in a pan (preferably non-stick) containing hot oil
Distribute the macaroni on the entire surface of the frying pan by arranging them well spreading them to the bottom fry them for 2-3 minutes without touching them
Take your egg, bacon and cheese mixture and pour it into the frying pan, taking care to distribute it evenly over all macaroni
Continue cooking your maccheroni omelette for at least 10 minutes, with gentle focus, taking care to cover it with a lid
After 10 minutes of cooking, helping with the lid, turn the omelette
Let it cook for another 12 minutes
To determine that the omelette is ready, make sure it is off the bottom by taking the frying pan and shaking it back and forth
When the omelette is cooked, let it slip on a plate, wait for it to cool and cut to pieces (you can pack them individually in foil paper so that you can bring them easily with you in the lunch bag of Easter).

Quick tortillas with mixed vegetables

Ingredients

(For 4 people)

4 medium eggs
50 g of grated Parmesan cheese
Salt q. b.
Pepe q. b.
1 small onion
500 g of mixed vegetables already cooked (potatoes, artichokes, chicory, carrots or other)
Fine chopped aromatic herbs (parsley or mint)
3-4 tablespoons of extra virgin olive oil

Preparation

Cut the onion into thin slices and sprinkle it in extra virgin olive oil
In a fairly large bowl, beat the eggs with a whip or a fork
Add grated cheese, salt, pepper and herbs
Amalgamate the compound by slamming it still vigorously

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