Spaghetti frittata with mozzarella

Method

1. If original and lighter portions are being prepared together, set aside the ingredients and amounts shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the amounts given for the whole preparation between the pans or bowls, without adding the full amount to each. Bring the water to the boil, add the 15 g salt and cook the spaghetti until al dente, following the timing on the packet. Drain thoroughly, then spread out in a large mixing bowl and leave to cool for 5 minutes, lifting the pasta twice to release the steam.
2. Beat the eggs with the Parmesan, 2 g salt, pepper, parsley and basil. Add the mozzarella, then the warm pasta; mix with two forks until the egg coats every strand. Piping-hot pasta would set the egg before it reaches the pan.
3. Heat 15 g oil in total, divided between the non-stick frying pans you are using, over medium heat. Choose the pan surface area to suit the amount of mixture, keeping the reference thickness (a 24 cm pan for two portions) and making sure each frittata is manageable to turn over. Add the pasta, press lightly into an even round and cover. Cook for 8–10 minutes over medium-low heat: the edges should be set, the base golden and the top should no longer run when you gently tilt the pan.
4. Loosen the whole edge with a spatula. Place a large flat plate over the pan, hold it in place with an oven glove and turn the frittata over firmly above the worktop. Divide the oil for the second side (10 g in total) between the pans for each version, then slide the frittata back in with the pale side underneath.
5. Cook for another 5–7 minutes over medium-low heat, uncovered. Both sides should be golden and the centre firm but still yielding; a knife tip inserted in the middle should come out without liquid egg. Rest on a board for 5 minutes, then cut into wedges.

Variants and their steps remain below the recipe.