Pasta Omelet


Whether it’s too much wine, sick kids or just too late an evening, sometimes we really need a pick me up for lunch, brunch or even dinner.  Well, I can attest to the fact that this omelet will do the trick; it’s one of my favorite go-to foods when my energy is lagging.


  • 4 cup pasta
  • 3 Tbsp olive oil
  • 0.5 cup fresh mozzarella, cut into chunks
  • fresh basil leaves thinly sliced
  • 2 small ripe tomatoes, chopped
  • 2 Tbsp butter
  • salt and pepper to taste
  • 0.5 cup grated parmesan
  • 3 eggs, whipped
  • 1 Tbsp balsamic vinegar


  1. Mix together eggs, pasta, parmesan, salt and pepper.
  2. Heat butter in large sauté pan until melted.
  3. Pour egg and pasta mixture into pan, cover and cook over medium heat for about 5 minutes.
  4. In a small bowl, mix together remaining ingredients and set aside.
  5. Flip omelet over onto a serving plate and slide back into sauté pan.
  6. Cook covered another 5 minutes until firm and browned.
  7. Remove to serving platter and slice into wedges.
  8. Serve each slice topped with tomato/basil mixture.

The combination of the hot and cool is fantasticly refreshing!  I always make a bit of extra pasta to keep on hand for this kind of dish.

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