Spaghetti Omelettes are something Mum used to make occasionally when we were kids (usually just with leftover plain pasta and a good dose of parmesan), which might be why they’ve become such a great comfort food to me.
Spaghetti Omelettes – are they just a thing in my house? Or does everyone do it? (Goes to Google spaghetti omelette… oh no, definitely a thing!).
Pasta is by far the favourite dish of our house. We try not to eat too much of it (heavy heavy! And we never have a small bowl – I mean, what’s the point?), but however hard I try, I can not cook a small pot of pasta. If I’m going to do it, I go large!
Usually that means two giant bowls, a lunch for M to take to work and me picking out the remainders from the saucepan because when it comes to pasta, I can’t help myself. But occassionally, like this week, there is actually a bowl left in the fridge a little too dry to do much with (because it was a tomato/garlic arrangement and as they were home grown tomatoes I made sure I picked every one of them out so we could eat them warm & fresh!).
Cue Spaghetti Omelette.
Now, spaghetti is our favoured pasta here (whether wholemeal or white), but theoretically you could do this with any pasta just adjusting the egg quantities. If you have something like ravioli, tortellini or tubes, I’d add some mashed pumpkin or sweet potato to the eggs. Maybe some peas!
There’s no set recipe but a pretty standard base I use;
- 1 large bowl of cooked pasta
- 2-3 eggs, lightly whisked
- ¼-1/2 a cup of grated cheese (parmesan, mozzarella and tasty work well), + extra to top.
- Black pepper
- Spray olive oil
- Additions of your choice (I added 1 can of chickpeas to this mix)
- Toppings of choice (I used spinach, broad beans, olives, prosciutto and leftover toasted sourdough crumbs here)
- Stir the whisked eggs through the pasta.
- Add your additions (chickpeas, here) and black pepper to taste.
- Stir through the cheese.
- Spray a 20cm fry pan with olive oil and place on a mid-high heat.
- Pour in the pasta mix and cook until golden on the bottom (use a spatula to lift the sides and check)
- Once the bottom is golden, sprinkle the top with the extra cheese and place until the grill until golden.
- Serve straight from the pan topped with your chosen toppings!
The combinations are endless and can truly be whatever your favourite flavours are, but just for some inspiration;
– Crumbled feta instead of parmesan with walnuts, caramelised onions & sage.
– Roasted mediterranean vegetables (eggplant, capsicum, zucchini) with basil, sun dried tomatoes and olives.
– Ricotta, spinach, lemon and broad beans.
– Tuna, dill, onion, tomato and capers.
… OK I am making myself hungry (I am writing this at 7.10pm on an empty stomach!).
If you’ve never had a pasta omelette, I hope I just introduced you to a super-fast dinner idea!
… now I am wondering about doing it with rice, mexican style (black beans, capsicum, coriander, lime on the side… chilli?? YUM!).
Also a couple of days ago I wrote this Insta round up post, in case you missed it!
Have a fab Wednesday,