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Dish Deconstructed: Noodle and Egg Omelet

Dish Deconstructed: Noodle and Egg Omelet
John Linn

Leftovers make the best omelets, and this dish is proof. When I was growing up, my parents used to take leftover spaghetti from the night before and make an omelet out of it. That was a trick my mother learned from her frugal, Polish father. They would fry the cold noodles in a pan with butter until they crisped up, then pour scrambled egg custard over the whole thing. I remember the texture and flavor of my folks' noodle omelets fondly. There was something so great about the crisp, buttery noodles inside the creamy egg.


It's an easy dish to make too. Leftover spaghetti works best, but any

long, round noodle will do just fine. Simply warm a nonstick skillet

over medium-high heat. Melt one to two tablespoons of unsalted butter

and add your noodles. If your leftover pasta has ingredients in it

already (mine had artichokes and tomatoes), that's OK too. Fry the

noodles until they crisp, then add two to four beaten eggs. Once the

eggs set on the bottom, sprinkle the top with Parmesan cheese and place

the pan under your oven broiler until the omelet browns. Slice and

serve straight away.


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