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Ingredients

• 5 large eggs
• 200 g leftover cooked macaroni or spaghetti
• bunches flat-leaf fresh parsley, roughly chopped
• 100 g pecorino or grana padano cheese, diced
• pinches dried red chilli flakes
• 1 tbsp olive oil, plus extra for drizzling
• rocket, cherry tomatoes and red chicory salad, to serve
• dashes of white wine vinegar, to dress

Description

Growing Up Silvana Franco Was Taught This Trick Of Using Leftover Pasta Or Torn Up Bread To Giving A Lovely, Sponge-like Texture To Frittatas

UK TV