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Sicilian Pasta Omelette With Anchovies

Thrifty.Chef's picture
  Vegetable oil 3 Tablespoon
  Cooked pasta/4 ounces vermicelli/fine egg noodles, cooked according to package directions and drained 2 Cup (32 tbs)
  Eggs 4
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs), grated
  Anchovy fillets/One can, 7 ounces) tuna, drained and flaked 6 , rinsed and chopped
  Black pepper 1⁄4 Teaspoon
  Chopped basil/Parsley 2 Tablespoon

1. Preheat the broiler. Heat the oil over moderate heat in a heavy 8- or 9-inch skillet. Add the pasta, and cook, uncovered, for 8 minutes, or until golden and crisp on the bottom.
2. Meanwhile, in a small bowl, beat the eggs with the cheese, anchovy fillets, pepper, and basil. Pour the mixture over the pasta, tilting the skillet from side to side over the heat until the eggs are just set—about 3 minutes.
3. Place the skillet (but not the handle) under the broiler about 3 inches from the heat. Broil until the top of the omelet has puffed and browned—about 3 minutes. Remove from the broiler, cut into 4 wedges, and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Stir Fried

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1280 Calories from Fat 732

% Daily Value*

Total Fat 82 g126.7%

Saturated Fat 19.7 g98.4%

Trans Fat 0 g

Cholesterol 994 mg331.3%

Sodium 2331.3 mg97.1%

Total Carbohydrates 75 g24.9%

Dietary Fiber 0.81 g3.2%

Sugars 2 g

Protein 61 g122.9%

Vitamin A 56% Vitamin C 9.4%

Calcium 70.6% Iron 47.4%

*Based on a 2000 Calorie diet

Sicilian Pasta Omelette With Anchovies Recipe