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Vegetarian, Busy evenings

Leftover pasta omelette with salad

A leftover pasta omelette is a golden egg and cheese cake made with leftover pasta, serving 4 people in 20 minutes. It's very easy to make and costs €1.00 per serving. The key to success is separating any clumped pasta before mixing it with the eggs, so it cooks evenly throughout.

Got leftover pasta from last night? Perfect, let's turn it into a big golden omelette with eggs and cheese.

Leftover pasta omelette with salad
Total time
20 min
Difficulty
Very easy
Cost per person
€1.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall, Winter
The kids
They generally like it

This omelette is a nice surprise, golden and crisp on the outside, soft and melty on the inside where the pasta blends with the eggs and Gruyère. Parsley and green onions add just enough freshness to keep things from feeling heavy. It smells like everyday home cooking, nothing fancy about it.

It's the perfect recipe for a busy weeknight, when you have a bit of leftover pasta from last night's dinner and no real plan. Kids love it cut into wedges like a pizza, and it also holds up well the next day, eaten cold out of a lunchbox. Mon Chou adds it to your menu as soon as it spots leftover pasta in your fridge.

The ingredients

4 people

Pantry

  • Cooked pasta 400 g
  • Olive oiloften in the pantry 3 tbsp
  • Vinaigretteoften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 8
  • Grated Gruyère 100 g

Fruits and vegetables

  • Green onions 2
  • Parsley 1 sprigs
  • Green salad 1

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Beat the eggs with the salt, pepper, cheese, and parsley.

    Don't whisk too much, the omelette would turn out dry.

  2. Mix the pasta into the egg mixture.

    Separate any pasta that's stuck together with your fingers.

  3. Heat the oil in a large pan and pour in the mixture.

    Spread it into an even, thick layer.

  4. Cook over medium heat, then flip the omelette using a plate and continue cooking. 12 min

    Slide the omelette onto the plate, cover with the pan, and flip the whole thing over.

  5. Cut into portions and serve with the salad.

    It's also great warm or cold.

Our tips to get it right

  • Let the pasta cool slightly before mixing it with the eggs, otherwise it starts cooking too fast on contact and the omelette cooks unevenly.
  • If your pasta is already seasoned with sauce, taste before adding more salt, you might not need as much as you think.
  • Pick a pan that matches the amount of batter, too large and it'll be thin and dry, too small and it'll be thick and slow to cook through in the middle.

The variations

  • Swap the Gruyère for grated Parmesan or Emmental for a different cheese flavor.
  • Add diced ham or crispy bacon bits to the mixture for a heartier version.
  • For rushed kids, cut the omelette straight into triangles right out of the pan and skip the side salad.

What to serve it with

  • A green salad with vinaigrette
  • Fresh seasonal cherry tomatoes
  • A light soup as a starter

Storage

Store leftovers in the fridge in a sealed container for 2 to 3 days. This omelette doesn't freeze well, the pasta turns mushy once thawed. Reheat it in a pan over low heat, or eat it cold, it's just as good that way.

Questions about this dish

What kind of pasta works best for this omelette?

Any shape works, spaghetti, shells, or penne. The important thing is that it's already cooked and ideally not too long, so it spreads evenly through the omelette.

Can you prepare the mixture ahead of time?

Yes, you can beat the eggs with the cheese and mix them with the pasta up to an hour before cooking. Keep the mixture in the fridge and take it out right before pouring it into the pan.

How do you flip the omelette without breaking it?

Use a nonstick pan and a plate larger than the pan. Slide the omelette onto the plate, place the pan on top, and flip the whole thing over in one confident motion.

Can you use a different cheese instead of Gruyère?

Yes, Parmesan, Emmental, or grated Comté all work well. Pick a cheese that melts easily to keep the center soft.

How long does it take to make a leftover pasta omelette with salad?

Count 20 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a leftover pasta omelette with salad?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a leftover pasta omelette with salad cost?

About €1.00 per serving, or €4.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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