My Best Spaghetti Omelette

Name: My Best Spaghetti Omelette
Total time: 1800 s
Yield: 3 servings
Cuisine: British
Ingredients: 250 g Leftover Spaghetti; 4 Eggs; 1 tbsp Chilli flakes; 1 tsp Cumin powder; 1 pinch Nutmeg; 1 tbsp Garlic flakes; 1 Onion, finely chopped; 1/2 Bell pepper, chopped; 1 Carrot, grated; Green onions as you like; 1/2 tsp Salt

Dadya Msindai @Misosimitamu

Ile de France, France

My Best Spaghetti Omelette

Dadya Msindai @Misosimitamu

Ile de France, France

Saved

Ingredients

30 minutes

3 servings

250 gLeftover Spaghetti
4Eggs
1 tbspChilli flakes
1 tspCumin powder
1 pinchNutmeg
1 tbspGarlic flakes
1Onion, finely chopped
1/2Bell pepper, chopped
1 Carrot, grated
Green onions as you like
1/2 tspSalt

Saved

Steps

30 minutes

1

In a large bowl, add the eggs, spices, onions, bell peppers, carrots, green onions and season with salt. Whisk well to combine
2

Add the spaghetti to the bowl and toss to coat thoroughly
3

In a non-stick skillet over medium heat, heat the butter or any oil of your choice. Pour in half of the spaghetti mixture and spread it out evenly.
4

Reduce the heat.Cook, shaking the pan occasionally, until the underside turns lightly golden brown and sets, about 5 minutes.
5

Place a large enough plate over the top of the pan to cover. Carefully flip the spaghetti omelette over onto the plate and then slide it back into the pan.
6

Cook, shaking the pan occasionally, until the underside turns lightly golden brown and sets, about 4 minutes.
7

Remove from heat and serve in slices, hot or cold. Bon appetit