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The spaghetti omelette 

The spaghetti omelette

My mom loved omelettes; whenever there was the opportunity she would prepare an omelette!

Among other things, since the tart was his favorite dessert, he often had egg whites from recycle:
an excellent base to add a couple of eggs to make a nice omelette.
And, always talking about recycling, it could sometimes happen that a plate of spaghetti was left over ... 
and here we come to his famous fstraight up of spaghetti!

Originally born as a quick recycling solution, it had become his party workhorse; whether they were with her or at the home of one of us children. Moreover, as soon as the eventuality of a party aired, she intervened, immediately and always, saying: "I come too and I bring jam tarts and spaghetti omelettes!».
Here at this point it was no longer a question of recycling the egg whites but also of preparing a mountain of spaghetti with butter and whisking many, many eggs.
Because then he presented himself with a huge tray with a pile of spaghetti omelettes already cut into wedges on top: sometimes it happened to me, perhaps taken to receive other guests, to arrive at the table with foodstuffs and discover that the spaghetti omelette had already vanished ...

Even now I meet friends and friends who, speaking of the old days, immediately murmur ... "Ah, but your mother's spaghetti omelettes!"

By now the big meetings with about forty friends and relatives are much more rare (we wait a little longer for the grandchildren to grow ...) and so for me this omelette is back to being a great idea to recycle, see a little , a plate of spaghetti!
In this case, a couple of days ago I had prepared a portion of pasta carbonara decidedly abundant (sometimes the eyes are bigger than the mouth!) And I had to decide whether to limit myself to skipping in the pan or if improvising a nice idea for dinner: and here is my very small version of the omelette with spaghetti (alla carbonara!)

Ingredients:

eggs

pc.

1

salt and pepper

q.s.

nutmeg

q.s.

milk or cream

TS.

3

sbrinz (or grana)

TS.

2

ready cold spaghetti

portion

1

extra virgin olive oil

q.s.

Note: these ingredients are for a very light first course for two or a starter for four

 

Preparation:

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Beat the egg with salt, pepper and nutmeg. Add the milk and the sbrinz and mix everything together.

Heat the oil in a pan and when hot, brown the spaghetti well.

Then spread them all over the pan and pour in the egg so that it covers them evenly.

As soon as it thickens, turn the frit and let it firm up on the other side.

Put the omelette on a plate or tray wide enough and cut it into wedges.

The omelette is ready; it is excellent both hot and cold.

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • If you want to fry, you can replace the oil with butter; but there is the risk of making the omelette very heavy.
  • Although for this omelette you can also use other types of pasta, the best result, in my opinion, is always obtained with spaghetti!
  • A splendid variant, instead of the classic white spaghetti, is with garlic, oil and chilli spaghetti; in this case add a fair amount of chopped parsley to the eggs.
  • Of course with many eggs, let's say six and a half kilo of spaghetti, as well as a pan of adequate size, you can prepare two large omelette: ideal for a party that also includes a hot and cold buffet.
  • See also: Summer cooking on vacation: che omelette, poor thing!

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