Spaghetti – Omelette

READY IN: 30mins
Recipe by Bea9822

this dish is also great with leftover spaghetti...just adjust the vegetables and egg-mixture accordingly

Top Review by Tinkerbell

I'll just need to leave a comment as the recipe didn't really work like I think it was supposed to. The first problem was DH, who did my shopping, brought home a cucumber instead of a zucchini. I didn't think the cucumber would hold up while cooking so I used some broccoli I had on hand. I don't know that the veggie switch was what started the chain of events or not, but nothing really went right after that. I measured the veggies with a kitchen scale but only used half the amounts. I used my 3 inch deep 14 inch skillet & it was almost too full to stir with only half the called for veggies & the spaghetti. When I got to the egg & milk mixture it completely disappeared into the bottom of the pan. Most of the veggies & noodles weren't even touching the egg mixture & weren't coming together like I expected them to. About 10 minutes in there was still no need to cut through the veggies to distribute the egg & they still weren't holding together to flip so I made a second batch of egg & milk mixture (now 8 eggs total) & poured that in. I turned up the heat to medium for a while. Another 10 minutes & we had very wet scrambled eggs with loose spaghetti & veggies. By this time I couldn't even lift my pan so DH was holding it at an angle & I soaked 6 paper towels with watery liquid in the pan. Once we got the water out we were able to get the eggs to set up a little, but never into anything resembling an omellete. In the end we could have fed 6-8 people with only half the recipe of veggies & noodles & the overal flavor was very bland. Pretty much just carrot & broccoli were the only flavors. We all ate it with something different: ketchup, teriyaki sauce, horseradish & salsa. I wish I knew just what went wrong as I'd be more likely to try it again in the future. Thanks for sharing, Bea! :) Made for the Spring 2009 Pick A Chef Orphanage.

Ingredients Nutrition


  1. Cook spaghetti in boiling saltwater 10 to 13 minutes or al dente, drain and set aside.
  2. Cut carottes and zucchini in fine stripes or in small cubes.
  3. Chop onions and garlic
  4. Heat oil in frying pan, add vegetable, onions and garlic and fry 2 to 3 minutes or until onions are translucent.
  5. Add spaghetti and mix lightly.
  6. In a small bowl beat together… eggs, milk, 2 tablespoon fresh or 1 tablespoon dried parsley and season to taste
  7. Pour seasoned eggmixture over vegetables and let cook over low heat, during the cooking process make a few small cuts with a spatula to allow the egg to flow on the bottom to cook a little faster.
  8. When eggmixture is set either flip the omelette to brown the top or just sprinkle it already with the leftover parsley.
  9. Serve immediately with a salad of choice.
  10. Guten Appetit.

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