Sicilian Pasta Omelette With Anchovies
|Vegetable oil||3 Tablespoon|
|Cooked pasta/4 ounces vermicelli/fine egg noodles, cooked according to package directions and drained||2 Cup (32 tbs)|
|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.