Spaghetti Omelet

8 ounces pasta (linguini, spaghetti, or other pasta, cooked and sauced
     or not souced, leftover or freshly cooked, at room temperature)
4 eggs (lightly beaten)
fresh ground pepper (to taste)
1/4 cup freshly grated parmesian cheese
1 tablespoon extra-virgin olive oil
1/2 cup pepperoni
5 ounces sliced mozzarella


In a large bowl, combine pasta, beaten eggs, pepper and grated cheese. Mix well.

In a 8x10-inch nonstick skillet, heat the oil over medium heat.

Add half the pasta and spread evenly in the pan. Place the sliced cheese and pepperoni on top, but don't put any cheese within 1/2 inch of the edge. Add remaining pasta and spread it to make sure it covers the bottom pasta layer. Cook over medium heat for 5 to 8 minutes, or until the bottom browns.

Place a plate on the top of the pan and reverse the frittata so it falls on the plate. Slip the frittata back into the skillet and cook the other side for another 5 to 8 minutes, until it browns. Serve hot, warm or at room temperature.

Modifications: The original recipe said to use salami, but I substituted pepperoni. When finished, I sprinkled the top with cracked black pepper and a dash of salt. I always double the recipe (i.e. make two omelets).

I watched Arthur Schwartz cook this on the Food Network's "Cooking Live Show." It was easy and looks really good.
Goto FooFood.