Spaghetti and green pepper omelette

In Italy the recipes for using the pasta of the day before are very frequent. This spaghetti and green pepper omelette recipe is one of those.

INGREDIENTS for 4 people

400 g cleaned green peppers
280 g spaghettini pasta
100 g milk
6 eggs
grated Parmigiano
extra virgin olive oil


Bring a pot of water with 2 bay leaves to a boil and add salt.

Cut the peppers into thin strips. Pour the noodles and peppers in the water and boil them together for 4 ′.
Drain, remove the bay leaf and season with 2 tablespoons of oil.

Beat the eggs with 2 tablespoons of Parmesan cheese, milk, a pinch of salt and mix with the spaghetti and peppers.

Grease a non-stick pan (diameter 24 cm) and pour in the spaghetti. Bake at 200 ° C for 10 ', covering the omelette with a disk of baking paper so as not to darken it and dry it too much.
Discard the paper and cook in another 15 ′.