Gluten-free pasta frittata with provola and Parmesan

Ingredients

For 1 serving

• Gluten-free pasta50 g
• Eggs2
• Egg whites2
• Provola30 g
• Parmigiano Reggiano10 g
• Parsley5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

Method

1. Bring a pot of water to the boil, salt it and cook the gluten-free pasta 1 minute less than the packet says, until firmly al dente; drain and rinse under cold water so it doesn't stick.
2. Meanwhile cut the provola into small cubes and chop the parsley.
3. In a bowl beat the eggs with the egg whites, the grated Parmesan, the parsley, a pinch of salt and a grind of pepper; add the pasta and provola and mix well.
4. Heat the oil in a small non-stick pan over medium heat, pour in the mixture and level it with a spoon; cover and cook over medium-low heat for 7–8 minutes, until the bottom is golden and crisp and the top almost firm.
5. Flip it using the lid and cook another 4–5 minutes, until golden underneath too and the provola is melting inside. Let it rest 2 minutes before cutting: it firms up and slices more cleanly.