Noodle Omelette
Italians call this frittata di pasta and make it from whatever dinner left behind — no proper household there throws pasta away. The trick is not to hurry: it fries over low heat under a lid until the base becomes one continuous crisp crust. It is the contrast between that crust and the soft middle that makes it a dish rather than reheated leftovers.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 2
- Level
- Easy
- Per serving
- 400 kcal
Ingredients
Makes: One 22 cm pan, 2 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Loosen the pasta
Break up the cold pasta with your hands so there are no stuck clumps. Pasta with sauce on it works too; just use less salt.
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Step 2: Mix with the eggs
Beat the eggs with the milk, grated cheese, salt and pepper. Pour over the pasta and mix so every strand is coated.
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Step 3: Let it stand
Leave 5 minutes. Dry day-old pasta absorbs some of the egg, and the cake then holds together in one piece instead of falling apart when turned.
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Step 4: Into a hot pan
Heat the oil in a 22 cm pan over medium heat. Tip the mixture in, level it with a spatula and press down lightly to form an even cake.
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Step 5: Fry under a lid
Drop the heat to low, cover and fry 6–7 minutes. Do not rush it: over high heat the base burns before the top sets.
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Step 6: Turn it with a plate
Cover the pan with a flat plate, invert the whole thing, then slide the cake back into the pan browned side up.
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Step 7: Finish and serve
Fry the second side 4–5 minutes uncovered so it crusts too. Scatter parsley and serve, cut into wedges like a pie.
Tips & variations
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Tip
Spaghetti and linguine work best — long strands weave together and hold the cake. Small shapes fall apart when turned.
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Variation
Add 80 g of chopped ham or fried bacon with the cheese and it becomes dinner rather than breakfast.
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Tip
Nervous about flipping? Finish the top under a grill for 3 minutes. Different crust, but the cake definitely stays whole.
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Storage
Two days in the fridge. Cold, it cuts into squares and travels well — the rare omelette that loses nothing.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 400 kcal | 800 kcal |
| Protein | 19 g | 38 g |
| Fat | 20 g | 40 g |
| Carbohydrates | 35 g | 70 g |
Approximate values calculated from standard ingredient data.
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