- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Difficulty: Low
This pasta frittata with asparagus is a delicious dish that's quick to make and makes the most of leftover pasta.
Ingredients
- Leftover pasta
- Wild asparagus
- Wild fennel
- Eggs
Ingredients for the side dish
- Cucumbers
- Egg
- Semolina
- Italian extra virgin olive oil
- Lemon
Preparation
- Wash and cut a bunch of asparagus and wild fennel into small pieces.
- Beat the eggs in a bowl, add salt (a little), add the pasta cut into pieces and mix.
- Put a little olive oil in a pan and sauté the asparagus and fennel.
- Pour the batter over it and cook the omelette on both sides.
- For the side dish, peel the cucumbers and cut them into strips, dip them in the egg and then in the semolina flour.
- Fry them in boiling oil, season with salt and sprinkle with a few drops of lemon juice.
Read also:
- Potato lasagna, the queen of leftover cooking
- All the beneficial effects of asparagus, and the recipe for making a delicious risotto
- Fake pizza: the recipe with leftover dough
- Recipes with leftovers, leek tagliatelle and pumpkin peel pâté
Sign up for our newsletter to stay up-to-date. Click here!
Want to see a selection of our news?
- Sign up to our newsletter clicking here;
- We are also up Google News , activate the star to add us to your favorite sources;
- Follow us on Facebook, Social media coordinator e Pinterest.