Often have the remaining pasta, then here is how to "recycle" in an excellent omelette that can also be prepared as an appetizer or light lunch served with a mixed salad or vegetables. Usually use spaghetti, but any type of pasta is good!
Ingredients
for 2 people:
about 150 gr. of cooked spaghetti (or advanced)
1 cup of spinach (or two cubes frozen)
1 mozzarella or other cheese
2 tablespoons Parmesan cheese
2 eggs
2 tablespoons oil EVO
salt q.b.
A pinch of Cayenne pepper to taste
Time: 15 minutes
about 150 gr. of cooked spaghetti (or advanced)
1 cup of spinach (or two cubes frozen)
1 mozzarella or other cheese
2 tablespoons Parmesan cheese
2 eggs
2 tablespoons oil EVO
salt q.b.
A pinch of Cayenne pepper to taste
Time: 15 minutes
If
you have not cooked spaghetti, cook them in salted water along with
the spinach, drain and mix with a tablespoon of oil EVO, so not
stick.
If you are ready spaghetti, boiled spinach in a little water.
In a bowl beat the eggs with salt, add the grated Parmesan, mozzarella into cubes and if you wnt pepper.
In a pan put a little olive oil and fry the spaghetti, after a couple of minutes, add the mixture with the eggs making mix well, without stirring too much because the egg coagulates quickly.
Cover with a lid and turn the omelette after 4 minutes.
Serve hot.
If you are ready spaghetti, boiled spinach in a little water.
In a bowl beat the eggs with salt, add the grated Parmesan, mozzarella into cubes and if you wnt pepper.
In a pan put a little olive oil and fry the spaghetti, after a couple of minutes, add the mixture with the eggs making mix well, without stirring too much because the egg coagulates quickly.
Cover with a lid and turn the omelette after 4 minutes.
Serve hot.
See the recipe in printable PDF
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