So tasty, so quick and ever so simple! An edible omelette artwork! Even I can make it 🙂

For this dish, you will need some cooked pasta leftover from the night before 🙂

Broccoli, fusilli and gorgonzola omelette

Broccoli, fusilli and gorgonzola omelette

In a wide flat frying pan, pop in some olive oil, chopped garlic and sliced onions, and perhaps some sambal (enough to suit how hot you like it!). Crumble in 1/2 a vegetable stockcube (for 1 person serving). Heat up gently together.

Once the onions are soft and yellow, throw in the already-cooked pasta. Stir all together, heating up the pasta but not cooking it again!

Then add 3 beaten eggs (per 1 person serving) onto the mixture in the pan. Reduce the heat a little, to allow the egg mixture to flow and cook softly between the  mixture. Grind a little black pepper over the top, as desired.

Once the egg starts to stiffen, add some fresh sliced broccoli.

Once the omelette has browned on one side, flip it over (I use the plate method: put a large plate upside down to cover the whole pan, as if covering with a pan lid, and carefully turn the pan over so the omelette gently drops on to the plate that you’re holding steady. Quickly return the omelette back to the pan by sliding it off the plate!). Brown this side of the omelette.

You may wish to top the omelette at this point with some gorgonzola cheese, which will melt nicely without browning 🙂

Serve ‘as is’ or with a green side salad!

Bon appétit! Eet smakelijk!

Originally published: Sunday, May 25th, 2014 at 22:31 in Aproned Angel, Monologues


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2 Responses to “Broccoli, fusilli and gorgonzola omelette”

  1. Emidio says:

    Italian inspiration?

    • 😉 Of course, you know me so well!?! I LOVE Italian ingredients AND the Italian passion for good food!
      Its so easy to put together and light to eat, and the Italian cheeses are to die for….. so, so, so YUM!

      Hope you’re enjoying sharing the Italian cooking with a twist of fine French gourmet these days 😉


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