SPAGHETTI-CHEESE OMELET
"Use leftover spaghetti for an economical and delicious way to prepare this dish."
4 eggs
1/4 cup grated Parmesan cheese (or Romano cheese)
2 tablespoons chopped fresh parsley
Salt and black pepper (to taste)
2 cups cooked spaghetti
2 tablespoons olive oil
2 tablespoons margarine
Tomato sauce, heated
Beat eggs lightly and add the cheese, parsley, salt and pepper to taste. Add this mixture to 2 cups of spaghetti and mix well.
Heat oil and margarine in a heavy skillet. Spread spaghetti mixture over bottom of pan and cook over medium heat for 3-4 minutes, until bottom has a golden crust. Invert onto plate and then slide back into skillet. Cook until crusty.
Serve with tomato sauce.
Makes 2 servings
Adapted from source: Jo Anne Merrill
"Use leftover spaghetti for an economical and delicious way to prepare this dish."
4 eggs
1/4 cup grated Parmesan cheese (or Romano cheese)
2 tablespoons chopped fresh parsley
Salt and black pepper (to taste)
2 cups cooked spaghetti
2 tablespoons olive oil
2 tablespoons margarine
Tomato sauce, heated
Beat eggs lightly and add the cheese, parsley, salt and pepper to taste. Add this mixture to 2 cups of spaghetti and mix well.
Heat oil and margarine in a heavy skillet. Spread spaghetti mixture over bottom of pan and cook over medium heat for 3-4 minutes, until bottom has a golden crust. Invert onto plate and then slide back into skillet. Cook until crusty.
Serve with tomato sauce.
Makes 2 servings
Adapted from source: Jo Anne Merrill
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