Spaghetti Omelet Recipe - Cooking Index
Spaghetti Omelet Recipe - Cooking Index
| 6 oz | 170g | Pasta - (to 8 oz) - see * Note |
| 4 | Eggs - lightly beaten | |
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 49g / 1.7oz | Freshly-grated Parmigiano-Reggiano or |
| Pecorino, or a combination, to taste | ||
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 1/2 cup | 73g / 2.6oz | Diced salami |
| 5 oz | 142g | Sliced mozzarella |
* Note: Linguini, spaghetti, or other pasta, cooked and sauced or not sauced, leftover or freshly cooked, at room temperature.
In a large mixing bowl, combine the pasta, the beaten eggs, the black pepper, and the grated cheese. Mix well.
In a 8- to 10-inch nonstick skillet, heat the oil over medium heat and swirl it around to make it coat the bottom of the pan.
Add half the pasta and spread it evenly in the pan. Place the sliced cheese and salami on top, but don't put any cheese within 1/2 inch of the edge. Add the remaining pasta and spread it to make sure it covers the bottom pasta layer and the sliced cheese. Cook over medium heat for 5 to 8 minutes, or until the bottom browns.
Place a plate on top of the pan and reverse the frittata so it falls on the plate. Slip the frittata back into the skillet and cook the other side for another 5 to 8 minutes, until it browns. Serve hot, warm or at room temperature.
This recipe yields 4 main-dish servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9264) - from the TV FOOD - NETWORK
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