Thursday, March 17, 2011

Hangover Omelet

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
Ingredients:
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
Method:
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.

3 comments:

  1. KC-I really love this recipe-especially the pasta. I am a big pasta-lover for breakfast-sometimes I have just pasta and coffee, so this recipe will be perfect!

    Keep up the good work,
    Paula T.

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  2. Loving the flavor elements in this recipe...I'll be making it soon!

    Also, thanks for the blog love and I hope that all is well with the RWOP project...

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  3. I love tomatoes on my omelet. This looks fast and easy and just delightful. BTW, the video with your daughter was so sweet. I bet when she gets a little older she will find a love for cooking.

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