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Angel hair frittata cake with Parmigiano cheese



  • 10 whole eggs
  • 1/2 bunch flat parsley, rough chopped
  • 1/3 cup water
  • 1 1/4 cup grated parmigiano cheese
  • 1/2 pound angel hair pasta, cooked drained, room temperature
  • 2 pound tbls extra virgin olive oil
  • 2 pound tbls sweet butter


Baking Directions:

In a nonreactive bowl combine eggs, parsley, water, salt and pepper, whisk until frothy.

(You will repeat the following procedure 5 times.)

In an 8 inch nonstick skillet over medium heat combine 20% of butter and oil.

Add 20% egg mixture and 20% pasta (distributed flat in pan).

Cook for 1 minute.

Then flip and cook 1 minute on second side.

Remove and place on a flat cake plate.

Sprinkle with 20% of the cheese and prepare the next layer, which will go atop the last, and so on for five layers.

To serve, let rest for 20 minutes, then cut like a cake.

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