Spaghetti Omelet Recipes
FRITTATA DI SPAGHETTI (SPAGHETTI OMELET)
Make and share this Frittata Di Spaghetti (Spaghetti Omelet) recipe from Food.com.
Provided by Noo8820
Categories One Dish Meal
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Combine the pasta, eggs and cheese, stirring well. Season.
- Heat half of the butter in a large heavy bottomed frying pan. Pour in the egg mixture, lower the heat and cook for 10 minutes until the eggs are just set but still very soft. Slip a knife around the edge to loosen the omelet, then using a spatula turn the frittata cooked side up on to a plate (patch up the pieces if it breaks).
- Heat the rest of the butter in the pan, slide the frittata back into the pan, soft side down and cook for a few minutes. You can also cook the top side by just dotting with butter and grilling, but I prefer the pan method.
- Cut into wedges and serve.
Nutrition Facts : Calories 891.3, Fat 53.8, SaturatedFat 30.1, Cholesterol 539.4, Sodium 822.7, Carbohydrate 65.8, Fiber 2.7, Sugar 2.6, Protein 35
ITALIAN OMELETTE
There's probably nothing Italian about this, except that it uses leftover spaghetti sauce! Different and delicious.
Provided by SilverOpera
Categories Breakfast
Time 9m
Yield 1 omelette, 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat spaghetti sauce in saucepan or microwave until hot.
- Whip eggs with salt and pepper until well combined.
- Heat butter until melted on medium.
- Turn to medium low, and add egg to pan.
- Cook 1 minute without disturbing.
- Add warmed spaghetti sauce to entire surface, and cheeses and basil to half.
- Cook until the egg is no longer runny (about 2 - 3 more minutes).
- Fold egg over cheese.
- Serve with a toasted bagel or English muffin.
- Variations include the addition of sausage, pepperoni, green peppers, onions, mushrooms, Italian seasoning, other herbs, etc. Enjoy!
SPAGHETTI - OMELETTE
this dish is also great with leftover spaghetti...just adjust the vegetables and egg-mixture accordingly
Provided by Bea9822
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook spaghetti in boiling saltwater 10 to 13 minutes or al dente, drain and set aside.
- Cut carottes and zucchini in fine stripes or in small cubes.
- Chop onions and garlic
- Heat oil in frying pan, add vegetable, onions and garlic and fry 2 to 3 minutes or until onions are translucent.
- Add spaghetti and mix lightly.
- In a small bowl beat together... eggs, milk, 2 tablespoon fresh or 1 tablespoon dried parsley and season to taste
- Pour seasoned eggmixture over vegetables and let cook over low heat, during the cooking process make a few small cuts with a spatula to allow the egg to flow on the bottom to cook a little faster.
- When eggmixture is set either flip the omelette to brown the top or just sprinkle it already with the leftover parsley.
- Serve immediately with a salad of choice.
- Guten Appetit.
Nutrition Facts : Calories 476.5, Fat 12.7, SaturatedFat 3.5, Cholesterol 218.3, Sodium 201, Carbohydrate 73.2, Fiber 8.2, Sugar 13.7, Protein 19
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- Place tomato, onion, bell pepper, parsley, cracked eggs and white pepper in a bowl. Sprinkle seasoning cube (Maggi) on top. Beat with a fork to combine then add the spaghetti and mix well to combine.
- Heat oil in a skillet on high for 2 minutes then reduce the heat to low and pour the spaghetti and egg mixture into the skillet. Spread to ensure that it is evenly distributed in the skillet then let it cook on very low heat for about 8 minutes until the egg sets. Flip to the other side and let it cook for another 3 minutes.
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- Bring a large pot of salted water to a boil. Add the spaghetti and cook for about 5 minutes or half of the cooking time instructed on the package. Drain in a colander and immediately place under cold running water to cool thoroughly.
- Meanwhile, in a large bowl, add the eggs and Parmigiano and season with a little salt and a few grinding of pepper. Whisk well to combine. Add the spaghetti to the bowl and toss to coat thoroughly.
- In a 12-inch non-stick skillet over medium heat, heat the olive oil. Pour in half of the spaghetti mixture and spread it out evenly. Cook, shaking the pan occasionally, until the underside turns lightly golden brown and sets, about 5 to 7 minutes.
- Arrange the mozzarella and tomato slices over the spaghetti and scatter the basil over the top. Give the remaining spaghetti mixture a quick stir, then pour it over the top and spread it out evenly to cover.
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