This omelet is great right out of the oven, but also makes great leftovers at room temperature.
Slideshow:More Spaghetti Recipes
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
5 ounces baby spinach
Freshly ground black pepper
1/2 pound dried spaghetti
6 large eggs
1/2 cup sour cream
How to Make It
In a large heavy oven-proof skillet, heat the oil over medium heat until hot. Stir in the garlic, 1/2 teaspoon each salt and pepper, and cook, stirring occasionally, until the garlic is golden, about 2 minutes. Stir in the spinach and cook, turning with tongs, until the spinach is wilted, about 4 minutes. Remove the skillet from the heat.
Preheat the oven to 400°F.
In a large pot of boiling salted water, cook the spaghetti until al dente. Drain the pasta then toss in the skillet with the spinach mixture.
Whisk together the eggs, sour cream, 1/2 teaspoon salt and 1/4 teaspoon pepper, then pour over the spaghetti mixture in the skillet.
Bake the omelet until the eggs are set, about 20 minutes. Serve hot or at room temperature.
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