Dish Deconstructed: Noodle and Egg Omelet
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.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.