Ingredients
For the Spaghetti Omelette
- 5 eggs
- 1 cup grated Parmigiano-Reggiano
- 1/2 cup grated Pecorino cheese
- 2 teaspoons oregano
- 4 cups cooked spaghetti
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Mixture
In a large bowl, beat the eggs until light and slightly frothy.
Add the grated Parmigiano-Reggiano, Pecorino cheese, oregano, salt, and black pepper.
Add the cooked spaghetti and mix well until everything is evenly combined.
Cook the Omelette
Heat the extra virgin olive oil in a large frying pan over medium heat.
Pour in the spaghetti mixture and spread it evenly across the pan.
Cook uncovered until the bottom is set and lightly golden.
Flip and Finish
Carefully flip the omelette and cook the other side until golden and fully set.
Serve
Let it rest for a couple of minutes, then transfer to a serving plate.
Cut into wedges and serve warm or at room temperature.
Perfect for picnics or as a simple, tasty side dish.