Pasta Omelet (Frittata di Pasta)

Children and adults usually like the pasta omelet very much. I always carried it at the picnics, especially in the Summer, when I used to spend all day long at Sorrento's beaches with my children. In fact, the pasta omelet is a very simple and healthy dish. It's functional and clean, because it can be eaten either with fork and knife or just with your hands; but also cold; at home or elsewhere, in excursions to the beach or to the mountains; or simply at lunch time at work or at school. Furthermore it can be conserved into the refrigerator for a few days.
The pasta omelet is typical of southern Italy, it was born recovering the leftovers from the day before, but I will show you how to make it with fresh ingredients. 

Ingredients

• 1 lb (~500 gr.) pasta, spaghetti are ideal, but you can use every kind of pasta;
• 5 eggs;
• 18 OZ (~300 gr.) mozzarella cheese;
• ½ cup (~50 gr.) grated Parmesan cheese;
• ½ cup (~50 gr.) grated Romano cheese (if you don't find the Romano cheese, you can use another half cup of Parmesan cheese);
• 2 spoons seed oil;
• Salt. 

Directions

Cook the pasta in plenty of salted water. Do not add oil. Stir and check every now and then until it's "al dente." The cooking time varies according to the type of pasta and usually it is indicated on the package.

Strain the pasta, if do you have some doubt about the cooking time, strain it a little before than the cooking time indicated on the package.

Then, put the colander under a stream of cold water for few seconds, and shake it throwing away the water from the pasta.

While the pasta is cooking, dice the mozzarella and set it aside. 

Also beat the eggs in a bowl with a pinch of salt, then add the grated Parmesan cheese and the Roman cheese, and continue beating until you see a mushy texture.

At this point pour the pasta into the bowl and mix it with the mush.

Heat the oil in a frying pan, and when it is hot pour half of the pasta mixture.

Then arrange the mozzarella over it, and then pour the other half of the mixture above it.

Cover with a lid, and let it cooks on a low fire for few minutes. So check the base of the omelet now and the. Once it is crunchy, flip the omelet using the lid of the pan.

It will be ready when both of the sides of the omelet will be crunchy.

Allow it to cool down a bit before slicing and eating. Enjoy!