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Italian Omelet

Ingredients

1/2 of a box Dreamfields Spaghetti
8 eggs or 2 cups egg substitute
1/2 cup grated Parmesan cheese
3 tablespoons chopped fresh basil, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 teaspoons olive oil
1 large clove garlic, minced
2 tablespoons chopped green onion
1 jar (6 ounces) marinated, quartered artichoke hearts, drained
1 cup cherry tomatoes, halved
1-1/2 ounces diced prosciutto or ham
Cherry tomatoes (optional)

Instructions

Cook pasta according to package directions; drain well. Meanwhile, in large bowl beat eggs, cheese, 2 tablespoons basil, salt and pepper. Combine cooked pasta with egg mixture; set aside. Heat oil in ovenproof large skillet over medium-high heat. Add garlic and onion; cook 1 minute. Add artichokes, tomatoes and prosciutto. Cook 3 to 4 minutes until vegetables are softened, stirring occasionally. Gently stir into pasta mixture and return to skillet. Cover; cook over medium heat 10 to 12 minutes or until egg mixture is set in center. DO NOT STIR. Remove from heat. Place skillet in oven 4 inches from broiler. Broil 2 to 3 minutes or until top is browned. Transfer to serving dish. Cool 5 minutes. Garnish with additional tablespoon of basil and cherry tomato halves, if desired. Cut into wedges; serve.

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