Spaghetti Omelette

   There’s nothing new about an omelette. It’s been a standard breakfast item since the mid-sixteenth century! But when we saw this recipe for a Spaghetti omelette, we had to do a double-take. How? Was it egg-based or pasta-based? We had to know and this is what we found out:



11 oz spaghetti

4 large eggs

¼ cup grated Parmigiano-Reggiano cheese

Salt and pepper

2tbsp extra virgin olive oil

3- 4  ¼ inch slices of mozzarella

3- 4  ¼ inch slices of ripe tomato

Handful of basil leaves



  1. Boil salted water in a large pot. Add in spaghetti and cook for half of the cooking time that the instructions give. Drain spaghetti and run under cold water.
  2. Add your eggs and grated cheese in a large bowl. Add a pinch of salt and pepper. Whisk together to combine. Add in spaghetti and coat thoroughly.
  3. Heat your olive oil in a non-stick skillet. Add half of your spaghetti mixture. Cook for about 5-7 minutes, until the spaghetti is golden brown underneath. Be sure to shake the pan a few times. 
  4. Place the mozzarella and tomato slices evenly over the spaghetti. Top with basil and then add remaining spaghetti. 
  5. Flip over. Cook again for about 5-7 minutes, occasionally moving the pan in a circular motion. 
  6. Slice into wedges and enjoy! 


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