Pasta Stuffed Omelet

  • Difficulty: Basic
  • 15 minutes
  • 3 servings
Pasta Stuffed Omelet

If you’ve never cooked pasta in a skillet you have to try this. Double cooking pasta (first boiling, then sauteing) tends to make them double-delicious. It’s about cooking it in butter together with mushrooms, celery, and onion which lend their aromas to the pasta. Then serve this savory mixture with Cheddar and chili all wrapped with an egg crepe.

Ingredients

1 ounce butter
1 small red onion, chopped
1 medium celery stick, chopped
1 small carrot, diced
1 garlic clove, crushed
3 ounces of mushrooms, quartered
salt
pepper
1 cup alphabet pasta, cooked
1 ounce cheddar, cubed
1 green chili, sliced
1 egg, whisked

Steps

  1. Melt the butter in a skillet over low heat and add the onion. Stir for a few seconds. Keep adding the celery, carrot, and mushrooms while continuously stirring. Season with salt and pepper, too.
  2. Add the cooked pasta. Cook and stir for 1 – 2 minutes. Remove from heat.
  3. Transfer 1/2 of the cooked pasta mixture to a serving bowl. Add the Cheddar cubes and cover them with the remaining pasta mixture. Top everything with the sliced chili. Set aside.
  4. Heat the same skillet over low heat and add the whisked egg. Rotate the skillet so that the batter spreads evenly.
  5. Cook on both sides until golden and spotty brown, or for approximately 1 minute. Set the crepe aside.
  6. Place a flat plate upside down over the pasta mixture bowl, then turn them over. Remove the bowl and you’re left with a pasta mixture lump on the plate. Cover this with the egg crepe.

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