Spaghetti omelette

Spaghetti omelette

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(17 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

This speedy spaghetti omelette is a great way of using up leftover pasta, and it's bound to be a hit with kids

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
324
protein
13g
carbs
21g
fat
22g
saturates
8g
fibre
2g
sugar
5g
salt
0.68g

Ingredients

  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 onion, chopped
  • 2 courgettes, grated
  • 2 tbsp chopped flat-leaf parsley
  • 300g pot fresh cheese sauce
  • 200g cooked spaghetti or other pasta
  • 2 eggs

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Method

  1. Heat half the oil in a medium non-stick frying pan and add the garlic and onion. Cook for 2-3 mins, until softened. Using your hands, squeeze out as much moisture from the courgettes as possible. Add them to the pan and cook for a further 3-4 mins, until tender. Spoon the vegetables into a large bowl.
  2. Stir in the parsley, cheese sauce and spaghetti and season. Beat the eggs and stir into the mixture.
  3. Heat remaining oil in the frying pan and tip in the spaghetti mixture. Level it out with the back of a spoon and cook over a medium heat for 3-5 mins, until almost set.
  4. Transfer to a hot grill for 2-3 mins, until golden. Leave to cool in the pan for 5 mins, then cut into wedges and serve.

Recipe from Good Food magazine, July 2010

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Comments

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linda_firth's picture

This is such a potentially versatile recipe for your own inspiration and leftovers. A good quality, well flavoured cheese sauce is essential. I use wholewheat spaghetti and cut my courgettes in small batons. I like a cooked, flaked salmon and dill version too, and I like it made with duck eggs. The possibilities are many.

bluejay's picture

Great for using up vegetables after the weekend - omitted the courgettes but added some mushrooms, spring onions, cucumber, leeks and about 2" inches of leftover chorizo, sliced, then diced after frying. I used the oil from the chorizo to colour and season the vegetables. Was actually very tasty.

Angie from Bidford's picture

Just cooked this up for brunch. Added about 4 garlic cloves as never see the point in adding just one! Had some sausage to use up so fried that off with the onion, garlic & courgette. Grated extra mature cheddar into some leftover white sauce. If you want some extra seasoning, add smoked paprika to the the entire mix. Will definitely cook again.

helenakeysxx's picture
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Really nice. It was easy to cook and quite healthy too!

melaniejb1's picture
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Not brilliant but OK. Don't buy cheap cheese sauce like I did, perhaps it's would have been better if I hadn't used the economy version???

jarrestr's picture
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Made as described and will not make it again. Very disappointing.

Most of the comments here seem to have altered almost everything and then it tastes. Not quite what I expect from a recipe.

faymclean1's picture

Made my own cheese sauce and added mushrooms and smoked salmon with the onions. Whole family enjoyed

barnetgirl's picture
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A good recipe for using up leftover pasta which we often have. Needs plenty of seasoning, I added some nutmeg to cheese sauce and used a good mature cheddar (as made my own cheese sauce) Served with a tomato salad it was great.

babybex's picture
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not 100% sure on this one a bit of a stange texture. might try again add a few different veg.

smurfy75's picture
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Really disappointed with this recipe, I found it quite tasteless... apart from the garlic!

If I ever make it again, I will certainly add some other flavour, such as bacon!

mariabudgen's picture
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Just made this for an unplanned supper as it uses store cupboard ingredients, and loved it. Made my own cheese sauce, and also added in some sliced mushrooms and fried them with the courgette (the grated courgette by the way pretty much disappears when the omelette is cooked and doesn't really taste, so for those who want their 5 a day but don't like courgette needn't worry!). Then also added some chopped up grilled bacon at the mixing stage (suggest ham would work well too). Really tasty and filling.

daiisyclews's picture
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this went down a treat with the whole family, i followed the recipe to the letter, and the whole thing disappeared in seconds.

rhianthomas1984's picture
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Tasty recipe, easy to make and really cheap which is always a winner. Definately one to make again!

cakeanyone's picture
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Quick and easy but tastes better when left for about half an hour rather than just 5 minutes.

teresahall's picture
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Have to say, I wasnt over enthusiastic about this recipe. Hate courettes, so they werent an option. Made my own cheese sauce and added bacon . It turned out lovely, and the texture with the cheese sauce was very creamy. Excellent.

lisavalo's picture
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Quite nice, a little unsure of the texture, but is probably something I'd make again to use up left over vegetables, etc

lorganz's picture

This is based on an old Italian recipe. The difference being it is made as a casserole using raw eggs turned into the cooked spaghetti, instead of the cheese sauce, then baked for approx 20mins on 180 degrees. Any ingredients can be used, cheese, bacon bits, tomatoes, spices etc. The list is only as good as your imagination & is ideal for leftovers.

allanpostgate's picture
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Brilliant! Simple and tasty and a recipe I wouldn't have thought of myself, although with hindsight the spaghetti is only a variant of carbohydrate like the potato in a Spanish omelette. A very flexible base menu for incorporating left-overs. I've tried two variants with sausage and roast chicken, both were delicious. I stirred a teaspoon of Harissa paste into the chicken version and that gave the flavour a nice lift if you like a bit of chilli warmth in your food, as we do.

ziggy1's picture

Lovley light lunch dish. needs quite a lot of seasoning and a strong cheese to bring out the flavour. I used wholewheat spagetti to increase fibre. Great cold in lunch boxes. Definately do again.

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