There is no need to go shopping to have a delicious meal that costs nothing. In fact, all you need to do is use the leftover dough to avoid waste. Pair it with cheeses and cured meats to make this must-have pasta omelette.
Pasta omelette: a quick and economical recipe
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
The list of ingredients to assemble to make your economical dish
spaghetti (1 portion of approximately 120 g cooked)
100 g of mozzarella
2 eggs
3 tablespoons of grated parmesan
100 g of ham (or salami)
2 tablespoons of extra virgin olive oil
1 pinch of black pepper
salt to taste
350 g pasta (spaghetti)
5 eggs
100 ml milk
50 g grated parmesan
100 g scamorza (or other hard cheese)
50 g bacon
1 sprig of thyme
salt to taste
1 pinch of pepper black
2 tablespoons extra virgin olive oil
Check out these simple steps to make your own tasty pasta omelette
Cook spaghetti (or another pasta shape) al dente in a pot of boiling salted water.
Drain them and pass them under a jet of cold water to stop the cooking.
Pour them into a bowl and add a drizzle of oil to prevent them from sticking.
Prepare the omelette ingredients, such as scamorza and bacon, cutting them into cubes.
Also grind any other meats or cheeses you want to add into small pieces for even cooking.
In a bowl, beat the eggs with the milk, salt, pepper and your favorite aromatic herbs.
Add the grated cheese and mix. Add the garnish (scamorza and bacon) and mix again.
Pour the cooked spaghetti into the bowl with the beaten eggs and mix well.
In a pan, preferably with high sides, heat 2 tablespoons of oil.
Pour the egg and spaghetti mixture into the pan and spread it evenly using a spatula.
Cook over high heat for 1 minute to firm up, then lower the heat and continue cooking covered for another 15 minutes.
Using a plate, turn the omelette and return it to the pan with the raw side.
Finish cooking for about 5 minutes without a lid.
The pasta omelette is ready to taste. Serve hot, warm or even at room temperature, accompanied by a fresh salad.