FRITTATA di pasta! (or... pasta omelette)

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Fusilli col Buco
• 4 tablespoons of Redoro Extra Virgin Olive Oil
• 4 small sized eggs
• Lots of grated parmigiano or pecorino (or both!)
• Parsley
• Sea salt
• Fresh grounded pepper
• 1 tablespoon milk

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Long Fusilli pasta and cook a few minutes less than the package directions.
2. In the meantime break the eggs in a container and mix them with 3 tablespoons extra virgin olive oil, a handful of grated parmigiano/pecorino, some finely chopped parsley, 1 tablespoon milk, a pinch of sea salt and fresh grounded pepper.
3. Drain the pasta and put it the eggs mixture and stir together.
4. Heat 1 tablespoons extra virgin olive oil in medium sized pan over low-medium heat and add the pasta-egg mixture.
5. Let it cook covered for about 15 minutes, then when you see the egg has hardened a bit, flip it by helping yourself with the pan’s cover (or a dish…it has to be a flat surface).
6. Let it cook on the other side for about 10 more minutes at low heat then serve and enjoy!