Red Pepper Spaghettini Omelette

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recipe: Leftover Spaghettini Omelette

red pepper omelette I love spaghettini with peppers and sausage (or ham). And I really love it when there is lots. So much that we can’t finish it.

Because this means leftovers. Now, leftover spaghettini with peppers and sausage can be reheated for lunch and it’s delicious. But, it can also be used to make a great omelette.

(click on image for larger view and more photos)

red pepper omelette We got the idea from seeing Giada DeLaurentis (Every Day Italian) on the Food Network – Canada make a frittata from leftover spaghetti. At least I thought it was a frittata…. I just googled and see she called it Pizza di Spaghetti

Here is what we did using her idea:

Leftover Spaghettini Omelette
(once again, no measurements)

  • vegetable oil
  • onions, thinly sliced
  • leftover spaghettini with red peppers and sausage
  • eggs
  • seasalt and pepper

preparation

  1. On the evening before: Make too much spaghettini with peppers and sausage (or ham).
  2. On the day of: Heat vegetable oil in a frying pan. Add onions and saute til they are beginning to colour.
  3. Add leftover spaghettini and toss to coat with oil.
  4. Whisk eggs and pour into pan (we use 2 or 3 eggs for a large cereal bowl’s worth of spaghettini). Every so often, tilt the pan back and forth to set the eggs.
  5. Flip the omelette over when the bottom is golden brown. Continue to cook until it is done on the flip side. Add seasalt and pepper.

Serve immediately with toast. Or not, if you think that there are already enough carbohydrates. Don’t forget the coffee.

Hmmmm, I wonder if our vegetable store has any sale peppers today….

red pepper omelette I’ve been meaning for weeks to post about this! We first tried this omelette some time last year (I think). I managed to photograph one on Boxing Day but it was made with yellow peppers (and the photo is somewhat out of focus – I swear that I wasn’t drunk!!) Finally early last month, I remembered to get the camera out before we’d demolished the leftovers.
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  • Always keen for leftover inspirations – this looks like a keeper. I love the sausage/pepper combo too :)

  • I could definitely see myself making this… but it would always be a toss up, I actually really like cold spaghetti and sauce, so choosing which way to consume my leftovers would be a challenge.

  • ejm

    It is really delicious, Jeanne. It’s almost so good that it’s tempting to bypass the spaghettini dinner and just go ahead and make the omelette as soon as the spaghettini is ready.

    I know what you mean, Brilynn. Cold spaghetti and sauce is delicious. But all it means is that you’ll just have to make even more extra spaghetti so that you won’t have to choose between an omelette or cold spaghetti fix. You can have both. :-)