Omelette with pasta, cheese and herbs
2 servings
10 minutes
Omelet with pasta, cheese, and greens is a cozy and hearty dish from European cuisine. It combines the softness of eggs, the creamy taste of cheese, and the richness of pasta, creating a perfect harmony of textures and aromas. This omelet can be called a real lifesaver for a quick breakfast or dinner. The addition of fresh greens gives it lightness and spiciness, while tomatoes add a slight tanginess that highlights the tenderness of the egg mixture. It's important to cook it over medium heat with a lid so it cooks evenly and stays juicy. The dish pairs well with a light salad or fresh bread, creating a complete and nutritious meal.
1
Boil the pasta (in this case, I used conchiglie) in salted boiling water until cooked. Drain the water.
- Pasta: 50 g
- Salt: to taste
2
In a strong fire, sauté the pasta and thinly sliced tomato in olive oil for 1 minute, stirring. Now remove the pan from the hot burner to prevent the base of our omelet from burning.
- Pasta: 50 g
- Tomatoes: 1 piece
3
Crack the eggs into a bowl, add finely chopped greens, salt, and pepper to taste. Whisk with a fork.
- Chicken egg: 4 pieces
- Fresh cilantro (coriander): to taste
- Dill: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Pour the mixture into a frying pan and cook on medium heat with a lid until the top of the omelet is set. A minute before it's done, evenly sprinkle grated cheese on top of the omelet.
- Cheese: 50 g
