FRITTATA DI PASTA ITALIAN OMELETTE WITH SPAGHETTI，ZUCCHINI AND BACON
意大利煎蛋饼

意大利面100克

鸡蛋6个

奶油50克

马苏里拉水牛奶酪100克，切块

橄榄油40克

培根60克，切碎

西葫芦200克，切片

盐适量

黑胡椒适量

100g spaghetti

6 eggs

50g cream

100g buffalo mozzarella, cubed

40g olive oil

60g pancetta, cubed

200g zucchini, sliced

Salt, to taste

Black pepper, to taste

制作

将意大利面煮至有嚼劲的程度，捞出后放在盘中，加入适量橄榄油拌匀直至冷却，这样它们就不会粘在一起。

烤箱预热至200℃。把鸡蛋打在一个足够大的碗里，加入盐、黑胡椒、马苏里拉水牛奶酪块和奶油。

小火加热平底锅，倒入橄榄油，油热之后加入培根碎煸炒，直到变脆。

之后加入煮好的意大利面和西葫芦片，翻炒1分钟，再把鸡蛋混合物倒在意大利面上，小火加热3～4分钟后，将煎蛋饼翻面，转大火加热1分钟，最后放入预热好的烤箱内烤5分钟。

把煎蛋饼放入盘子里，静置几分钟后就可以上桌了。

Prepare the dish

Boil the spaghetti until al dente. Drain and leave to cool on a tray, mixing with a little olive oil so the spaghetti doesn't stick together.

Preheat the oven to 200℃. Crack the eggs into a large bowl and add the salt, black pepper, the buffalo mozzarella, cut into small chunks, and the cream.

Heat the skillet over a gentle heat and add the olive oil. When the skillet is hot, add the pancetta and allow it to crisp.

Now add the cooked spaghetti and the zucchini slices. Let them roast for a minute in the fat, then pour the egg mixture on top of the pasta. Let the frittata cook gently for 3~4 minutes and then flip. Set for 1 minute over a high heat and then finish in a hot oven for another 5 minutes.

Transfer the frittata from the skillet to a plate. Leave it to rest for a few minutes and then serve.