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home > recipes > pasta > pasta omelette
Hi, everyone. This is another recipe I came up with when I was trying to use up some leftovers. Leftover recipe #2: Pasta omelette. Ingredients: Eggs Leftover pasta (or rice) sage thyme garlic salt pepper Use pasta that has become a little white and soggy in the fridge for this. Believe it or not, it works better than al dente pasta. Heat pasta so that it doesn't stick together in one solid mass. You don't want it to be hot enough to cook beaten egg on contact, however. Beat eggs. Add seasonings and mix thoroughly. You may want to add some rosemary to the mix, especially if you are using leftover brown rice. Beat in the warmed pasta. Use enough egg such that you don't have a sticky mass that is mostly pasta, or else the pasta may become crisp when you fry it, or the omelette might not hold together as a single crepe. Heat some butter in a skillet. When the butter starts to sizzle, add egg mixture. Turn the heat down immediately, so that it's a medium flame or medium heat. You don't want to try pushing up the sides of the omelette to have the eggs run down the side, because all you'll end up with here is a lumpy, uneven mass of eggs. Pasta expands quickly. If the omelette is thick, you may want to cover the pan while the omelette heats. When the omelette doesn't start to fall apart after you place a spatula beneath it and try to lift, flip omelette over and continue cooking on the same heat. Serve when cooked through. Hope you like it! --Bareena Silverman silverman.30@osu.edu Columbus, Ohio U.S.A.

Pasta Omelette


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keyword: pasta
keyword: omelette
recipes for pasta
recipes by silverman.30
Email Address:
(posted November 22, 1996)

Hi, everyone. This is another recipe I came up with when I was trying to use
up some leftovers.

Leftover recipe #2:
Pasta omelette.

Ingredients:

Eggs
Leftover
pasta (or rice)
sage
thyme
garlic
salt
pepper

Use
pasta that has become a little white and soggy in the fridge for this.
Believe it or not, it works better than
al dente pasta.

Heat
pasta so that it doesn't stick together in one solid mass. You don't
want it to be
hot enough to cook beaten egg on contact, however.

Beat
eggs. Add seasonings and mix thoroughly. You may want to add some
rosemary to the mix, especially if you are using leftover
brown rice. Beat
in the warmed
pasta. Use enough egg such that you don't have a sticky mass
that is mostly
pasta, or else the pasta may become
crisp when you fry it,
or the omelette might not hold together as a single crepe.

Heat some
butter in a skillet. When the butter starts to sizzle, add egg
mixture. Turn the heat down immediately, so that it's a medium flame or
medium heat. You don't want to try pushing up the sides of the omelette to
have the
eggs run down the side, because all you'll end up with here is a
lumpy, uneven mass of
eggs. Pasta expands quickly.

If the omelette is
thick, you may want to cover the pan while the omelette
heats.

When the omelette doesn't start to fall apart after you place a
spatula
beneath it and try to lift,
flip omelette over and continue cooking on the
same heat.

Serve when
cooked through.

Hope you like it!

--Bareena Silverman
silverman.30@osu.edu

Columbus,
Ohio U.S.A.




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