The spaghetti omelettes are a great idea for a buffet lunch or dinner, for a countryside outing or a picnic, as they can be eaten hot right after being made or at room temperature.
These lighter versions of the classic pasta frittata can be eaten in one bite. You can prepare them either in colorful paper cups usually used for muffins or in silicone or metal muffin molds, as you prefer.
We made them simple with peas, but you can add cold cuts if you like or other vegetables, and your spaghetti omelettes will always be different and tasty. In my opinion, diced cheese also works very well.
I would like to share with you one of the reasons we’re here, or rather the most important one, which is to be helpful in your kitchens on those days when, due to lack of time, desire to cook, or you’re tired from a busy workday.
Up there, where you see the magnifying glass, click on “SEARCH”🔎 you can type the ingredient that you find when you open the fridge or your pantry, and you’ll have the possibility to access hundreds of recipes with the ingredient you’ve chosen.
YOU WILL BE AMAZED.
If you like spaghetti, below I leave other recipes, and then immediately after the photo, we’ll discover how to prepare these pasta omelettes!!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spaghetti Omelettes
- 12 oz spaghetti (or bucatini or even tagliatelle)
- 2 oz peas (fresh or frozen)
- Half onion
- 1 cup fresh liquid cream
- 1/2 cup grated Parmesan cheese
- 1 egg (medium)
- 2 pinches salt
- to taste black pepper
- to taste thyme
- 1 pinch nutmeg
- 1 tablespoon extra virgin olive oil
Tools
- 12 Muffin Molds
- 1 Pot
- 1 Pan
Preparation of Spaghetti Omelettes
To prepare the spaghetti omelettes, first, boil plenty of slightly salted water to cook the pasta.
In the meantime, finely chop half an onion and let it soften until it becomes transparent in a pan with a drizzle of extra virgin olive oil.
As soon as it starts to turn transparent, add the peas (frozen) and cook them for 5 or 6 minutes.
If you have fresh peas (not frozen), boil them in water without salt for a few moments before transferring them to the pan.
With the heat off, add the fresh liquid cream to the pan (if you prefer, you can use cooking cream).
Season with salt, pepper, and nutmeg, then add the slightly beaten egg and dried thyme.
Drain the spaghetti and mix them in a bowl with half of the pea mixture, then mix very well.
Preheat the oven to 350°F in static mode.
Take a generous forkful of spaghetti, roll them, and gently place them inside each muffin mold.
Distribute the remaining pea and cream mixture on top and sprinkle with grated Parmesan cheese.
Bake in the central rack of the oven and cook the pasta omelettes for 20/25 minutes until you see a light crust forming on the surface.
Serve the pasta omelettes by removing them from the molds, being careful not to burn yourself, or let them cool.
They are also delicious at room temperature.
How to store spaghetti omelettes
You can store them in the refrigerator in an airtight container for 2 days. They are delicious at room temperature, but if you want them hot, heat them in the microwave.
Other recipes
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