Title: Grady's Spaghetti Omelette
Categories: Eggs
Yield: 2 Servings
| 2 | tb | Butter |
| 2 | c | Cooked pasta |
| 1 | | Cl Garlic; chopped |
| 1 | c | Onions/bell peppers/mushroom |
| 4 | lg | Eggs |
| 1/2 | c | Milk |
| | | Salt and pepper |
| | pn | Fresh herbs |
| 1 | c | Assorted cheeses; grated |
Recipe by: Leftovers In large skillet, melt the butter over moderately low
heat. Add the cooked spaghetti and cook about 5 minutes, or until it
begins to get crispy and golden. Add the garlic and vegetables and continue
to cook, stirring frequently, for another 5 minutes, or until the
vegetables are soft and the pasta has begun to turn golden brown. Whisk the
eggs with the milk, salt, pepper and herbs. If you're going to be leaving
the omelette whole whisk the cheese into the egg mixture. Pour the egg
mixture over the pasta and let it spread out over all the pasta. Let it
cook about 2 minutes, or until the eggs start to set. Then flip if like a
pancake. Cook another 2 or 3 minutes on the other side, or until eggs have
set.