Pasta Frittata
Leftover food never goes to
waste in an Italian kitchen—so
bring this crispy-on-the-outside,
tender-on-the-inside pasta
frittata from Bicycle Pizza to
work. Eat it hot or cold, with
utensils or hands, and clean out
the fridge as per co-founder
Andrew Johnson's instructions.
He serves it with basil mayo and
giardiniera at his Saanich eatery
but adds that it can also be
enjoyed with—deep breath—
ketchup or a dip of choice.
INGREDIENTS
500 g long round noodles (spaghetti
or bucatini), cooked al dente
and cooled (gluten-free pasta
will work)
10 eggs, beaten
¾ cup mozzarella cheese, shredded
(feel free to get creative with the
cheese variety)
½ cup parmigiano or pecorino
cheese, shredded
¾ cup cooked ham, diced
¾ cup frozen peas
½ tsp salt (plus more for pasta water)
½ tsp pepper
1½ tbsp neutral oil, for frying
Stir beaten eggs with cheese, salt and
pepper. Pour in the remaining ingredients
before adding the pasta. Mix together in a
large bowl.
Heat oil in a large, heavy-bottomed
skillet on low-medium heat. Add mixture
to the pan and let cook for 15 to 20 minutes.
Adjust the heat to make sure it doesn't burn.
Halfway through cooking, it's time to
flip the frittata. Use care, as this can be
tricky: put a plate on top of the skillet like
a lid, then use a pair of oven mitts to flip
the pan so that the frittata falls onto the
plate. Now place the frittata back in the
skillet to cook the other side for another 15
to 20 minutes. (You can use an offset icing
spatula to coax the frittata away from the
edges if it's being fussy.)
Once cooked on both sides, slice into
wedges and serve warm. Don't forget to
save a slice for work the next day.
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