Neapolitan omelette

Neapolitan omelette

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
350g spaghetti, cooked
125ml tomato puree
4 eggs, lightly beaten
1 tablespoon parsley, chopped
pinch salt
freshly ground black pepper
1 tablespoon parmesan cheese, grated
1 tablespoon olive oil

Method

  1. Cut spaghetti into short lengths. Add tomato purée, eggs, parsley, salt, pepper and parmesan cheese and mix very well. Heat oil in pan, pour in spaghetti mixture and cook slowly on both sides.

Note

  • Leftover spaghetti in sauce is often used in this dish.
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