|Hammered skillet by judygovintage|
Eggs for dinner are always a treat. Brunch eggs are nice, but, heavens, how predictable. Come Sunday morning, I'm not one to turn my nose up at a good cheddar, onion and tomato omelette, especially if there's a patty of hash browns and two slices of rye toast riding along with it. But simple scrambled or over easy on toast do not a dinner make. Pasta omelettes fit the bill brilliantly.
|Spaghetti bibs by LeafpeopleVintage|
Pasta OmeletteThis is a popular luncheon dish in Naples (which has much better food than is credited) and is one of my favorites. I use leftover pasta, usually spaghetti, that has been cooked al dente, of course, and which has had only a butter or a white sauce added to it, if any.
|1950s egg beater by RushCreekVintage|
leftover spaghetti (no more than 2 cups)
1/4 cup grated Romano cheese
1 teaspoon salt
liberal amount of milled black pepper
1 tablespoon olive oil
1 tablespoon butter
Beat the eggs well in a bowl; stir in the pasta, cheese, salt and pepper. Fry in oil and butter in a large frypan, either folding as an omelette or just turning straight over, pancake style. It should be golden and fluffy, not rubbery or overcooked; 3 minutes at the most on each side should be enough. If you have any leftover tomato sauce, this is excellent served hot on the side. Serves 4.
Respectfully submitted by Recent History