Whether it’s too much wine, sick kids or just too late an evening, sometimes we really need a pick me up for lunch, brunch or even dinner. Well, I can attest to the fact that this omelet will do the trick; it’s one of my favorite go-to foods when my energy is lagging.
Hangover Omelet or I sometimes call it Mother’s Little Helper
4 cups cooked pasta
3 eggs whipped
½ cup grated parmesan
salt and pepper to taste
2 tablespoons butter
2 small ripe tomatoes chopped
10 fresh basil leaves thinly sliced
½ cup fresh mozzarella cut into chunks
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Mix together eggs, pasta, parmesan, salt and pepper.
Heat butter in large sauté pan until melted.
Pour pasta mixture into pan, cover and cook over medium heat for about 5 minutes.
In a small bowl, mix together remaining ingredients and set aside.
Flip omelet over onto a serving plate and slide back into sauté pan.
Cook covered another 5 minutes until firm and browned.
Remove to serving platter and slice into wedges.
Serve each slice topped with tomato/basil mixture.
The combination of the hot and cool is fantasticly refreshing! I always make a bit of extra pasta to keep on hand for this kind of dish.