A comforting, homemade-style spaghetti omelette utilizing leftover pasta, inspired by Chef Hidakafrom Ristorante Acquapazza. This simple dish, baked to golden perfection with eggs and cheese, is versatile and can be customized with your favorite toppings. A budget-friendly meal that's surprisingly satisfying!
Ingredients
Main Ingredients (1 omelette)
- Spaghetti 100g
- Egg 1
- Parmesan Cheese 30g
- Milk 100ml
- Olive Oil (for cooking)
Seasonings
- [A] Salt (to taste)
- [A] Black Pepper (to taste)
Steps
- Crack 1 egg into a bowl. Add salt (to taste) and black pepper (to taste).
- Add 100ml milk and mix well.
- Stir in 30g Parmesan cheese until thoroughly combined.
- Add 100g cooked spaghetti and mix everything together. (Key Tip!) Lightly coat cooked pasta with olive oil or vegetable oil to prevent sticking.
- Heat olive oil (for cooking) in a frying pan over medium heat.
- Pour the combined pasta and egg mixture into the hot pan.
- Cook over low heat until golden brown on one side. (Key Tip!) The egg will cook quickly, so use low heat and cook slowly.
- Once the first side is golden brown, carefully flip the omelette and cook the other side until set. (Key Tip!) If it seems to be sticking, add a little more oil and flip decisively.
- Once both sides are nicely browned and the omelette is firm, remove from heat. (Key Tip!) If using a lot of cheese, more oil might render out; you can still achieve delicious results with less than the recipe's suggested amount of cheese.
- Plate the spaghetti omelette. It's delicious served as is!
