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
- 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.
- 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.
- 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.
- Place the mozzarella and tomato slices evenly over the spaghetti. Top with basil and then add remaining spaghetti.
- Flip over. Cook again for about 5-7 minutes, occasionally moving the pan in a circular motion.
- Slice into wedges and enjoy!