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The summer kitchen on vacation:
what an omelette, poor thing! 

The omelette with the advanced pasta

I love omelettes and any excuse is good to prepare one: for example, cooking one or two more portions of pasta the day before to be able to use them as a base for a pasta omelette.

In this case there was a half bowl of pasta with zucchini poverella...

Nothing could be simpler and faster: after all, on vacation, you have to get by a little:
the important thing is that everything is good!

The pasta, three eggs, salt, pepper, a pan in which to start heating the EVO oil well and you can begin.

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Start by browning the pasta in a pan while quickly chopping the eggs seasoned with salt and pepper and, if desired, a table spoon of white wine.

Pour the eggs, distributing them carefully on all the pasta.
Cover the pan and continue cooking over medium heat until the eggs are thick and well-inflated.

Be careful not to raise the flame too much to avoid scorching the bottom of the omelette.

With the pan closed and at the right temperature, the omelette will be ready without needing to be turned.

Let's leave the task of turning the omelettes up to the politicians and instead dedicate ourselves, now, to enjoying our omelette, perhaps sprinkling it with a little grated hard ricotta cheese!

ADVICES AND NOTES:

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