Pumpkin Spaghetti Omelette

Last Updated on June 3, 2015 by Chef Mireille

Ever have leftover spaghetti and not quite sure what to do with it because you don’t feel like making more sauce – how about an omelette?

While many countries have a form of potato omelette like in the Spanish version I did here, in Italy spaghetti omelette’s are more common.  It makes sense that people would have leftover pasta and need something ingenious to utilize the leftovers.
What I did is mix the flavors of the traditional northern Italian Pumpkin Ravioli/Sage Butter dish to create this version of the delicious use of leftover pasta.

Pumpkin Spaghetti Omelette
Serves 4
Ingredients:
3 eggs
1 cup pumpkin, boiled, mashed & cooled
1/3 cup heavy cream
1 teaspoon ground sage (a few leaves of chopped fresh sage would be even better)
1 cup Parmesan cheese, freshly grated
3 cups cooked spaghetti, cooled
1 teaspoon firmly packed brown sugar
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil

In a bowl combine the cheese, pumpkin, cream, eggs, sage, sugar, pepper and salt and mix well.
Add spaghetti and mix well.

In a 10-inch skillet, heat 1 tablespoon of the olive oil.  Reduce heat to low and transfer spaghetti mix to skillet.  Spread in an even layer.
Raise heat to medium and cook for 7-8 minutes, until you see the edges browned.

Flip over onto a plate.
Add the remaining oil to the skillet.  Slide the omelette back into the skillet to cook the other side.  Cook for about 5-6 minutes.  Flip over onto a plate.

Let cool for a few minutes before slicing.

Serving this delicious breakfast at:
Cook Like a Celebrity Chef,
Chef’s Day Off
No Waste Challenge hosted by Elizabeth

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Chef Mireille