INGREDIENTS

INSTRUCTIONS

Use pasta that has become a little white and soggy in the fridge for this.
Believe it or not, it works better than al dente pasta.
Heat pasta so that it doesn't stick together in one solid mass. You don't
want it to be hot enough to cook beaten egg on contact, however.
Beat eggs. Add seasonings and mix thoroughly. You may want to add some
rosemary to the mix, especially if you are using leftover brown rice. Beat
in the warmed pasta. Use enough egg such that you don't have a sticky mass
that is mostly pasta, or else the pasta may become crisp when you fry it,
or the omelette might not hold together as a single crepe.
Heat some butter in a skillet. When the butter starts to sizzle, add egg
mixture. Turn the heat down immediately, so that it's a medium flame or
medium heat. You don't want to try pushing up the sides of the omelette to
have the eggs run down the side, because all you'll end up with here is a
lumpy, uneven mass of eggs. Pasta expands quickly.
If the omelette is thick, you may want to cover the pan while the omelette
heats.
When the omelette doesn't start to fall apart after you place a spatula
beneath it and try to lift, flip omelette over and continue cooking on the
same heat.
Serve when cooked through.
Posted to Recipe Archive - 23 Feb 97 by ted by: silverman.30@osu.edu on Feb
23, 97.

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