Spaghetti OmeletteFrom midgelet 8 years ago
- 2/3 pound (300 grams) spaghetti shopping list
- 2/3 pound (300 grams) chopped tomatoes (canned will be fine) shopping list
- 1/2 pound (220 grams) mozzarella shopping list
- 4 eggs shopping list
- 5-6 basil leaves shopping list
- 4 sprigs parsley, minced shopping list
- 1/4 pound (100 grams) spicy italian sausage shopping list
- 1/2 cup mixed freshly grated parmigiano and pecorino romano cheese shopping list
- A clove of garlic, peeled and crushed shopping list
- 5 tablespoons extra virgin olive oil shopping list
- salt and pepper to taste shopping list
How to make it
- Set pasta water to boil, and while it's heating heat 3 tablespoons of olive oil in a pot; add the garlic, and when it has become golden add the tomatoes.
- Season to taste with salt and pepper, and simmer for 10 minutes.
- Then add the basil.
- In the meantime, slice the mozzarella cheese and drain it well.
- Peel the casing from the sausage and slice it too.
- By now the pasta water should be boiling; salt it and cook the spaghetti.
- Beat the eggs in a large bowl and add to them the parsley and half the cheese mixture; season with salt and pepper to taste.
- Drain the pasta, run it under cold water to cool the strands, and combine them with the egg mixture.
- Heat the remaining olive oil in a large non-stick skillet, spread half the pasta mixture over it, and then spread the tomatoes, cheese, and sausage over the pasta.
- Cover the tomato mixture with the remaining pasta, cover the skillet with a lid that doesn't have a lip, and cook for 5-6 minutes over a low flame, or until a crust has formed at the bottom of the frittata.
- To turn the grip the handle of the skillet with one hand, and hold the lid firmly against the skillet with your other hand, using a potholder lest you burn yourself.
- Lift everything, and flip the skillet and lid; the frittata should come free from the skillet, resting with the unbrowned side down on the lid.
- Turn the skillet right side up, slide the frittata into it, and return it to the fire to brown the other side.
The Cookmidgelet Eastern, USA
The Rating5 people
I have heard about this, but never tried it myself. Will do! Thank you, Midge!elgab89 in Toronto loved it
nice recipeherby in Albany loved it
Sounds good :)donman in Hammond loved it