Spaghetti OmeletteFrom midgelet 7 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
Sounds good :)donman in Hammond loved it
nice recipeherby in Albany loved it
I have heard about this, but never tried it myself. Will do! Thank you, Midge!elgab89 in Toronto loved it