Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Spaghetti Omelette
Spaghetti Omelette
(Spaghetti Frittata)
 
 
Ingredients:
 
2/3 lb (300 grams) spaghetti
2/3 lb (300 grams) chopped tomatoes (canned will be fine)
1/2 lb (220 grams) mozzarella
4 eggs
5-6 basil leaves
4 sprigs parsley, minced
1/4 lb (100 grams) spicy Italian sausage
1/2 cup mixed freshly grated Parmigiano and Pecorino Romano cheese
A clove of garlic, peeled and crushed
5 tablespoons extra virgin olive oil
Salt and pepper to taste
 
Directions:
 
Set pasta water to boil, and while it's heating heat 3 tablespoons of olive oil in a pot; add the garlic, and when it has become golden add the tomatoes.

Season to taste with salt and pepper, and simmer for 10 minutes.

Then add the basil.

In the meantime, slice the mozzarella cheese and drain it well.

Peel the casing from the sausage and slice it too.

By now the pasta water should be boiling; salt it and cook the spaghetti.

Beat the eggs in a large bowl and add to them the parsley and half the cheese mixture; season with salt and pepper to taste.

Drain the pasta, run it under cold water to cool the strands, and combine them with the egg mixture.

Heat the remaining olive oil in a large non-stick skillet, spread half the pasta mixture over it, and then spread the tomatoes, cheese, and sausage over the pasta.

Cover the tomato mixture with the remaining pasta, cover the skillet with a lid that doesn't have a lip, and cook for 5-6 minutes over a low flame, or until a crust has formed at the bottom of the frittata.

To turn the frittata, grip the handle of the skillet with one hand, and hold the lid firmly against the skillet with your other hand, using a potholder lest you burn yourself.

Lift everything, and flip the skillet and lid; the frittata should come free from the skillet, resting with the unbrowned side down on the lid.

Turn the skillet right side up, slide the frittata into it, and return it to the fire to brown the other side. Serves 4-6.
 
That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy