Pasta omelette is a thick, crisp-bottomed egg and spaghettini dish with Parmesan and parsley, ready in about 30 minutes. It feeds 4 to 6, and it is a smart way to turn leftover pasta into a quick dinner.
Why This Recipe Works
Heating the pasta in hot oil before the eggs go in does two jobs. Cold strands warm through, so the eggs set evenly instead of staying runny in the middle. The oil also coats the pasta, which starts the crust.
Fry the omelette gently and leave it alone. A crust only forms where the pasta stays in contact with the hot pan, so stirring or poking it breaks that contact. Low, steady heat browns the bottom without scorching the eggs on top.
Flipping the omelette onto a plate and sliding it back in with fresh oil gives you a crisp crust on both sides. The second round of oil is what makes the top brown as well as the bottom.
Pasta Omelette Ingredients
- 6 tablespoons olive oil, divided
- 1 batch cooked spaghettini or linguine
- 2 ounces freshly grated Parmesan
- 4 tablespoons finely chopped flat-leaf parsley
- 6 eggs, lightly beaten
- Salt and freshly ground black pepper, to taste
How To Make Pasta Omelette
Cook the first side
- Heat the pasta: Warm half of the olive oil in a large, deep frying pan over medium heat. Add the cooked pasta and heat it all the way through, so the eggs cook evenly later.
- Add the eggs: Scatter the Parmesan and parsley over the pasta, then season with salt and pepper. Pour in the beaten eggs and toss everything together so each strand is coated.
- Form the crust: Fry gently, without stirring, until a crust forms on the bottom. Leave it alone, because moving the pasta breaks up the crust before it sets.
Flip and finish
- Invert the omelette: Place a large plate over the pan and flip the omelette onto it. Do this in one quick move so the egg holds together.
- Cook the second side: Pour the remaining oil into the pan and slide the omelette back in, browned side up. Fry gently until the second side is crisp, then serve hot or cold.
Recipe Tips
- Use a pan you trust: A well-seasoned or good nonstick frying pan makes the flip much easier. A pan that sticks tears the crust.
- Keep the heat gentle: High heat browns the outside before the eggs set in the middle. Medium to medium-low heat gives a crisp crust and a set center.
- Flip with a plate: Choose a plate wider than the pan so nothing slips over the edge. A quick, confident flip works better than a slow one.
- Dry pasta works best: Drain leftover pasta well before it goes in. Extra water steams the omelette and keeps the crust from crisping.
What To Serve With Pasta Omelette
Serve wedges hot with a simple green salad dressed with lemon and olive oil, which cuts through the richness. It also travels well, so cold slices work for a picnic or a packed lunch.
How To Store
- Fridge: Wrap leftover omelette tightly and keep it in the fridge for up to 3 days.
- Reheat: Warm slices in a hot skillet for a few minutes per side, until hot all the way through and crisp again.
- Make ahead: Cook the omelette ahead and serve it cold. The flavor holds well, so it works for a packed lunch.
FAQs
What kind of pasta is best for a pasta omelette?
Long, thin pasta like spaghettini or linguine works best, because the strands hold together in the egg and crisp up well. Leftover cooked spaghetti is a good match too.
Can I make a pasta omelette with leftover pasta?
Yes, and that is a very common way to make it. Leftover pasta works well as long as it is drained and not swimming in sauce. Heat it through in the oil before adding the eggs.
Is a pasta omelette gluten free or vegetarian?
It is vegetarian, as long as your Parmesan is made without animal rennet. It is not gluten free with regular wheat pasta, but you can swap in gluten-free spaghetti.
Why does my pasta omelette fall apart when I flip it?
The bottom usually has not formed a firm crust yet. Fry it gently until the underside is set and golden, and use a plate wider than the pan for the flip.
Nutrition
Estimated per serving (1 of 5), worked out from the ingredients.
- Calories: about 390 kcal
- Total Fat: 24g
- Total Carbohydrate: 27g
- Dietary Fiber: 2g
- Protein: 15g
Pasta Omelette
5
servings10
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minutesA crisp-bottomed omelette of spaghettini, eggs, Parmesan and parsley, fried in olive oil and turned once. It serves 4 to 6, hot or cold, and uses up leftover pasta.
Ingredients
6 tablespoons olive oil, divided
1 batch cooked spaghettini or linguine
2 ounces freshly grated Parmesan
4 tablespoons finely chopped flat-leaf parsley
6 eggs, lightly beaten
Salt and freshly ground black pepper, to taste
Directions
- Heat the pasta: Warm half of the olive oil in a large, deep frying pan over medium heat. Add the cooked pasta and heat it all the way through, so the eggs cook evenly later.
- Add the eggs: Scatter the Parmesan and parsley over the pasta, then season with salt and pepper. Pour in the beaten eggs and toss everything together so each strand is coated.
- Form the crust: Fry gently, without stirring, until a crust forms on the bottom. Leave it alone, because moving the pasta breaks up the crust before it sets.
- Invert the omelette: Place a large plate over the pan and flip the omelette onto it. Do this in one quick move so the egg holds together.
- Cook the second side: Pour the remaining oil into the pan and slide the omelette back in, browned side up. Fry gently until the second side is crisp, then serve hot or cold.
