Frittata is an Italian omelet made from cheese, eggs and various additives: vegetables, meat or seafood. The Neapolitan frittata is also distinguished by the presence of spaghetti in the composition.
- egg : 2 piece
- spaghetti : 150 g
- hard cheese : 50 g
- shrimp : 15 piece
- milk : 100 ml
- olive oil : 20 ml
- salt : 0.25 tsp
Stages of cooking
Prepare all the ingredients, defrost the shrimps in advance and dry them with a paper towel so that there is no excess liquid.
Clean shrimp tails, incise the back and remove the black strip. Grate cheese.
Boil the spaghetti in well-salted water until cooked according to the package instructions.
Combine eggs and salt, beat with a fork until smooth. Add shrimp and cheese, mix. Pour in milk and mix again.
Heat the olive oil in a frying pan, put the ready-made spaghetti in an even layer and, without stirring, hold on the maximum heat for 2 minutes. Evenly pour spaghetti with egg mixture, hold for 2 minutes on maximum heat, then cover with lid and simmer on low heat for 8-10 minutes, until the egg mixture sets.
Cover the pan with a flat plate and turn the omelet over it. Put the omelet again in the pan with the back side down and hold it on the fire for another 2 minutes to fry the bottom.