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Pasta omelette

Pasta omelette

Pasta omelette

Chef: Viviana Lapertosa
Difficulty: Easy
Time: 15 min of preparation, 10 min of cooking
Type of Cooking:In a pan or pan
Doses for: 6 people

Ingredients for Pasta omelette

300 g of spaghetti or macaroni already cooked (with tomato, butter, carbonara)
1 mozzarella
4 eggs
100 g of grated pecorino cheese
100 g of grated Parmesan
100 g of breadcrumbs
1 sprig of parsley
Extra virgin olive oil


Beat the eggs with a pinch of salt and pepper, add the chopped parsley and the grated cheeses. Add the spaghetti and mix to obtain a soft but consistent mixture. It is important that eggs and spaghetti are well mixed so if necessary add a little breadcrumbs. Cut the mozzarella into small pieces and mix it with the mixture. Generously grease the bottom of a large pan with extra virgin olive oil, heat over high heat and pour the egg and spaghetti mixture. Let the omelette thicken at the base, rotating the pan or stirring with a wooden spoon. Cook for a few minutes by squeezing the surface to compact it. Turn the omelette over by sliding it on a plate or a lid without edges and put it back in the pan, turning it upside down with a quick movement. Brown the other side well and serve hot or warm. Did you like the pasta omelette? Discover other recipes with eggs!

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