Once again: as I mentioned before … I’ve got a special book about pasta: Vincenzo Buonassisi’s pasta cookbook (published in the 70s) with lots of pasta recipes. It’s a cookbook without any photos & the recipes are short – reduced to essentials. Nevertheless it’s a treasury of ideas how to prepare pasta adding vegetables, meat, fish and seafood …
I found a recipe for a simple pasta omelette … thought about … and decided to use some cooked vegetables chilling in my fridge. Also the pasta may come from another pasta dish – or you just cook some pasta. I prefer fusilli for the omelette, a pasta not so giant, not so mini – able to attract the creamy egg mix.
What do we need:
- fusilli
- butter
- eggs
- grated Parmesan
- leftover cooked vegetables like carrots, peas, beans … (cauliflower, kohlrabi, spinach, onions …)
If you are lucky the omelette will become a firm – so you can cut it into pie slices. It’s necessary that once all the ingredients are in the frying pan & the egg mix is poured on top you let the omelette just rest at low temperature. (Too much power of the cooking plate may result in a burnt bottom layer. I prefer a light crisp at the bottom.)
I mixed only part of the grated Parmesan into the egg mix and scattered the rest on top. The Parmesan melted slowly and transformed in a delicate thin layer on top of the omelette.
Enjoy!
- 100 g fusilli
- 100 g carrots (cooked)
- 100 g peas (cooked)
- 100 g green beans (cooked)
- 50 g butter
- 3 eggs
- 40 g Parmesan (grated)
- 1 – 2 tbsp dried herbs (parsley, basil, marjoram …)
- salt & pepper (to taste)
- saucepan (for the pasta)
- colander (for the pasta)
- frying pan with lid
- grater (for the Parmesan)
- egg whip (for the eggs)
- Bring water to a boil & cook the pasta (abut 8 min for fusilli). Drain the pasta & set aside.
- In the meantime: Grate the Parmesan & set aside.
- Melt the butter in the frying pan, add the vegetables & fry softly. Nothing shall get burnt!
- Whip the eggs thoroughly with an egg whip & add some of the finely grated Parmesan (about ⅓). Set aside.
- Add the fusilli to the frying pan and mix …
- Add the egg mix, make sure that the egg mix covers all the vegetables and the pasta. Scatter the grated Parmesan all over the top.
- Let it cook softly in the frying pan & close with a lid when it's setting. Cook softly for about 10 min until all is firm and the Parmesan has melted.
- Try to get it onto a plate w/o breaking it apart. Cut into pieces.
- The dish may be stored in the fridge. Reheat in the microwave.
- Sorry: no experience with freezing.
