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28 October 2010

Spaghetti Omelette

I'm very happy to announce that my Icelandic friend Birna tried the spinach quiche I proposed here last week and loved it. Knowing that I made someone's dinner tasty is rewarding and makes me feel honoured. Birna used different ingredients, like mushrooms rather than sausage, and cheese. Here's her lovely result:

Congratulations, Birna, on your succesfull attempt!

Tonight I'll share another quick and tasty recipe with you. It's something I make especially for my husband, when his nostalgia for his hometown hits hard and I want to cheer him up: the spaghetti omelette like they do it in Naples.

It's a delicious and simple way to use leftovers, since you only need eggs, pasta, parmesan and mozzarella, all ingredients that are never missing in Italian fridges. And if you're from a different culture, you can use any common cheese, since it flavours the taste all the same. Give it a try and let me know. It'll surely be a winner in your family!

So all you have to do is cooking pasta, preferibly spaghetti, and then stir it into a mixture of 4 beaten eggs, lots of grated parmesan, salt, pepper, persil and chopped mozzarella. Then fry it omelette style, making sure to level it out with the back of a spoon. When both sides are brownish, let it cool down for a litte, cut it as a cake and serve it.

 Buon appetito!

"Everything you see I owe to spaghetti."  Sophia Loren


  1. big LIKE on this one! ;-) I'll try the omelette some day.


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