Pasta omlette

There is no Pasquetta (Easter Monday) for many Italian families without a frittata di maccheroni. On this day, weather permitting, everybody takes this dish with them on a picnic, wherever they are in the country, at the beach, or in the mountains. For me it brings back pleasurable childhood memories of day out of doors with my family.

Serves: 4-6

Ingredients:

• 6 tbsp olive oil
• 1 quantity cooked spaghettini or linguine
• 50 g (2 oz) freshly grated Parmesan
• 4 tbsp finely chopped flat leaf parsley
• 6 eggs, lightly beaten
• Salt
• Freshly ground black pepper

Preparation:

Heat half the oil in a large, deep frying pan, add the pasta and heat thoroughly. Stir the Parmesan, parsley, salt and pepper, and the beaten eggs into the pasta and fry gently until a crust forms on the bottom of the pasta. Invert the pasta omelette onto a plate and then put back in the pan, adding the remainder of the oil to cook the other side. Serve hot or cold.