June 21, 2018
Breakfast, Lunch, Snacks,
Dairy, Cheese, Parmesan, Eggs, Pasta, Vermicelli , Mediterranean, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Quick Meals, Small Batch Cooking, Stove Top, Vegetarian more
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"This is an easy pasta 'omelet', in which you use vermicelli or any leftover thin pasta for a quick meatless meal! It's not your standard omelet, it's basically crispy pasta with cheese...yum!"
Cook the vermicelli per package directions, then strain.
Beat the eggs and mix in the rest of the ingredients except for the olive oil.
In a big bowl, toss the egg mix in with the pasta; coating all pasta well.
Heat a large skillet over medium heat and add the olive oil.
Next put the pasta into the hot pan. It can be done in one batch if your pan is large enough or two batches if not. You are looking for about 1/2 thickness of the pasta.
Let it cook undisturbed until the bottom is crispy and a golden hue.
Flip the pasta so you can get the other side crispy, too. If you can't flip it with a spatula, you can use the plate method - sliding the cooked side down onto a big plate, then inverting your pan over the plate and flipping it over to transfer the uncooked side to the bottom of the pan.
Serve once it's all golden and top with a little extra parsely.
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