Vicky ParrySpaghetti omelette with parmesan, cherry tomatoes and broccoli
This is one of the best recipes for leftovers out there. It is surprisingly delicious and you can add to it pretty much anything you want. It is also really quick.
Enjoy.
Ingredients
200g/7oz linguine, cooked according to packet instructions, drained
4 free-range eggs, beaten
½ head broccoli, cut into florets
6 cherry tomatoes, halved
salt and freshly ground black pepper
1 tbsp olive oil
Method
Mix the cooked pasta with the eggs, broccoli florets and tomato halves in a bowl, then season with salt and freshly ground black pepper.
Heat the olive oil in a frying pan and pour in the omelette mixture. Fry for 4-5 minutes, or until golden-brown and almost set on top, then turn over and cook for a further 1-2 minutes, or until golden-brown and cooked through.
Slide the omelette out onto a plate and serve immediately.
