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
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.
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