North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
















Printer Friendly
Previous | Next 19 of 23

Print | 3X5 | 4X6 | Full Page |

Spaghetti Omelette
Altha Schellenberg, Adams, ND

12 ounces spaghetti
6 ounces breakfast sausage (such as Jimmie Dean)
1 clove garlic, peeled and crushed
cup freshly grated Parmesan cheese
cup grated Cheddar cheese
4 eggs
1 tablespoon chopped parsley
6 basil leaves, chopped
teaspoon salt
teaspoon pepper
cup butter, divided

Cook pasta according to package directions. Drain and pour into large bowl.

In large nonstick skillet, lightly brown sausage. Drain on paper towels.

In medium bowl combine garlic, cheeses, eggs, parsley, basil, salt and pepper. Pour mixture over pasta. Add sausage; mix.

Melt 2 tablespoons butter in skillet. Add spaghetti mixture; press down well with back of spoon. Fry over low heat about 5 minutes pressing down with spoon to keep spaghetti flat. Run a knife around edge of omelet to loosen it. Place a large plate on top of pan and turn pan over to remove pasta. Add remaining butter to pan, slide omelet back into pan, and fry another 3 to 5 minutes.

Place on warmed serving dish, cut into 8 wedges and serve.

Makes 8 servings.

Nutritional Information
Each serving provides approximately: 351 calories, 13 g protein, 34 g carbohydrates, 2 g fiber, 17 g fat, 142 mg cholesterol, 97 mcg folate, 2 mg iron, 358 mg sodium.