Stefano's Fusilli Frittata

Stefano's Fusilli Frittata

Suggested material offered in store


120 ml (1/2 cup) Stefano's olive oil

½ thinly sliced onion

80 g halved cherry tomatoes

100 g peas, fresh or frozen

100 g diced prosciutto cotto ham

100 g sharp pecorino diced

6 eggs

400 g cooked fusilli

2 tbsp. chopped parsley

70 g grated Parmesan

Salt and pepper to taste


In a cast iron pan or 28cm Julienne sauté pan, heat 4 tbsp. of olive oil and brown onion.

Add cherry tomatoes and peas.

Sauté for 5 minutes before adding the ham. Cook for an additional 2 minutes, making sure that the ham doesn’t dry out. Let the mixture cool. Season with salt and pepper.

Remove the pan from the heat and let cool the ham and vegetable mixture.

In a large bowl, beat the eggs. Add the cheeses, parsley and pasta and mix well.

Heat the remaining oil in a large frying pan.

In the meantime, incorporate the vegetables to the egg mixture.

Pour the mixture into the pan and cook until the bottom side is crisped up and the liquid has set. Flip over, using a large plate, and brown the other side.

Enjoy your meal!


4 servings.

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