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Spaghetti omelette

Spaghetti omelette

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A star rating of 3.9 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal324
fat22g
saturates8g
carbs21g
sugars5g
fibre2g
protein13g
low insalt0.68g
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Ingredients

Method

  • STEP 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.

  • STEP 2

    Stir in the parsley, cheese sauce and spaghetti and season. Beat the eggs and stir into the mixture.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2010

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Overall rating

A star rating of 3.9 out of 5.21 ratings
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