Stuffed Bucatini Omelet: A Recipe for Using Up Leftovers
A rich and flavorful recipe often made when you need to use up leftover pasta—that’s why this pasta shape was chosen. But you can also use regular spaghetti, linguine, or fettuccine if you prefer long pasta. For those who prefer a shorter pasta shape, the omelet turns out just as well.
This type of recipe is very popular in Campania—a typical one-dish meal prepared, as I mentioned, specifically as a way to use up leftovers and clean out the fridge. While many egg-based omelets call for plenty of eggs, I used only 2 in this recipe, and the result was still absolutely delicious: the pasta omelet turned out crispy, and the filling was flavorful and stringy. For the filling, I used vegetables sautéed in a pan, pork loin, and scamorza cheese.
Everything I had left in the fridge that needed to be used up. But you can use any kind of filling—from the classic cooked ham and cheese to mushrooms, sausage, and cheese, or just vegetables and cheese. The important thing is to include cheese: mozzarella, scamorza, or any soft cheese. This melts while cooking in the pan and stretches when you bite into it, giving the frittata a uniquely delicious flavor.
Thanks to its firm texture, you can cut it into portions and serve it as an appetizer, finger food, or at a buffet.
Other Easter recipes you might like
Stuffed Bucatini Omelet: A hearty and flavorful recipe, perfect even for impromptu dinners!
Ingredients for the bucatini fritta
For the filling
Tools
Steps
How to Make a Pasta Omelet
If you don’t have any leftover pasta, you can boil it in plenty of salted water; as soon as it’s cooked, drain it, place it in a bowl with a dash of oil, and toss to coat.
Let it cool slightly, then beat the 2 eggs in a bowl with a pinch of salt and pepper. Pour them over the pasta, add the grated cheese, and mix well.
Heat a 22-cm skillet with a little oil. Once hot, pour in half the spaghetti. Cook for 1 minute over high heat so the frittata sets. Then start filling the surface of the frittata: spread the vegetables over the bucatini, add the slices of coppa, and top with the slices of scamorza.
Cover everything with the remaining spaghetti and place the lid on the pan. At this point, wait another 2–3 minutes so that the bottom of the frittata browns nicely. Then, using a plate, flip the frittata over, return it to the pan, and cook the other side until it’s also nicely browned.
Once the bucatini frittata is cooked, let it cool slightly for a few seconds in the pan. Serve it either hot or cold—it’s always perfect. Enjoy your meal!
Varied doses for servings