Servings: 4
Ingredients:
1 pack Caciotta with chili pepper
5 eggs
350 gr. cooked spaghetti
2 tbsp chopped parsley
50 gr. grated parmesan cheese
As needed salt
As needed pepper
An appetizing way to use up leftover pasta and avoid waste
Directions:
In a big bowl, combine the eggs, salt, pepper and the grated parmesan cheese, stir well. Cut the slices of the Caciotta with chili pepper into squares, stir in the eggs and add the chopped parsley.
In a non-stick frying pan tip in the spaghetti, level it out with a fork and cook for some minutes without stirring. Then tip the mixture on the pasta and cook over a low heat for 15 – 20 minutes.
When the omelette is golden, detach it from the pan by moving it forwards and backwards. Put it on a platter and serve warm.