Neapolitan Omelet


  • 6 ounces’ spaghetti
  • 4 Tbsp. sweet butter
  • 8 eggs
  • 3 Tbsp. olive oil
  • 1 Tbsp. milk
  • pinch of nutmeg
  • salt and pepper for taste
  • 1 thick slice cooked ham, diced
  • 2 oz. mozzarella, diced
  • grated parmigiana cheese
  • 1 cup fresh tomato sauce
  1. Preheat oven to 425º
  2. Cook pasta until just al dente, drain well, return pasta to the pot, and toss with 2 Tbsp. butter.
  3. Beat eggs together in bowl with oil, milk, nutmeg and salt and pepper. Stir in the ham and cheese.
  4. Melt remaining butter in a frying pan over medium heat and pour in the egg mixture. Lower heat and cook slowly to set the omelet.
  5. When it is nearly cooked through, slide the omelet onto an oven proof dish.
  6. Place spaghetti over omelet and sprinkle with parmigiana cheese. Place omelet in oven for a few minutes, until lightly browned on top.


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