Spaghetti-Cheese Omelet

This creative breakfast dish transforms leftover spaghetti into a hearty, savory meal by binding it with eggs and cheese. The combination of tender pasta and rich dairy creates a texture similar to a frittata or thick omelet, offering a comforting start to the day. The fresh parsley adds a bright, herbaceous note that cuts through the richness of the cheese and eggs. It is an excellent way to use up remaining pasta from dinner, making it both economical and delicious. Perfect for weekend brunches or quick weekday mornings when you need something substantial yet simple to prepare. Serve hot with a side of spicy tomato sauce for dipping.

Cuisine: Italian

Courses: Breakfast

Difficulty: Intermediate

Servings: 2

Calories: 299.3

Dietary: Vegetarian

Description

This creative breakfast dish transforms leftover spaghetti into a hearty, savory meal by binding it with eggs and cheese. The combination of tender pasta and rich dairy creates a texture similar to a frittata or thick omelet, offering a comforting start to the day. The fresh parsley adds a bright, herbaceous note that cuts through the richness of the cheese and eggs. It is an excellent way to use up remaining pasta from dinner, making it both economical and delicious. Perfect for weekend brunches or quick weekday mornings when you need something substantial yet simple to prepare. Serve hot with a side of spicy tomato sauce for dipping.

Ingredients

4 Eggs
1/4 cup Grated Parmesan or Romano cheese
2 tablespoon Fresh parsley -- chopped
2 cup Cooked spaghetti
2 tablespoon Olive oil
2 tablespoon Margarine or butter
Salt and black pepper to taste
Spicy tomato sauce for serving

Directions

1
Crack the eggs into a large mixing bowl and beat lightly until combined.
2
Add the grated cheese, chopped parsley, salt, and pepper to the beaten eggs and mix well.
3
Add the cooked spaghetti to the egg mixture and stir until the pasta is evenly coated.
4
Heat the olive oil and margarine in a heavy skillet over medium heat.
5
Spread the spaghetti mixture evenly over the bottom of the hot skillet.
6
Cook for 3-4 minutes, or until the bottom forms a golden brown crust and the eggs begin to set.
7
Place a large plate over the skillet, invert the skillet onto the plate to flip the omelet, then slide it back into the skillet.
8
Cook for another 2-3 minutes to brown the second side and ensure the center is fully cooked.
9
Slide the omelet onto a serving plate and serve immediately with spicy tomato sauce on the side.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 299.3kcal

% Daily Value *
Total Fat 11.2g18%
Saturated Fat 4.6g23%
Cholesterol 199.7mg67%
Sodium 294.6mg13%
Total Carbohydrate 31.2g11%
Dietary Fiber 2.2g9%
Sugars 1.3g
Protein 17.8g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: breakfast, brunch, cheese, eggs, frittata, italian, leftovers, omelet, pasta, parmesan, parsley, quick meal, romano, spaghetti, vegetarian

Read it online: https://www.chefs-mate.com/recipe/spaghetti-cheese-omelet/