2 cups of water
1/2 teaspoon of salt
1 tablespoon of olive oil
1 cup of angel hair pasta
4 eggs
3 tablespoons of grated Parmesan cheese
1 green onion, finely chopped
1 tablespoon of chopped fresh parsley
1/3 cup of diced tomatoes, seeds removed
Salt and white pepper to taste
Garlic powder to taste
2 tablespoons of butter
2 cups of water
1/2 teaspoon of salt
1 tablespoon of olive oil
1 cup of angel hair pasta
4 eggs
3 tablespoons of grated Parmesan cheese
1 green onion, finely chopped
1 tablespoon of chopped fresh parsley
1/3 cup of diced tomatoes, seeds removed
Salt and white pepper to taste
Garlic powder to taste
2 tablespoons of butter
Bring 2 liters of water to a boil in a large pot
Add 1/2 teaspoon of salt and olive oil
Stir well
Make sure the water is still boiling, then add the angel hair pasta
Cook the pasta without covering, stirring occasionally, until it's al dente
Drain the pasta
In a medium bowl, beat the eggs
Add the cooked pasta, Parmesan cheese, green onion, parsley, tomatoes, salt, white pepper, and garlic powder
Mix well
Heat a 20 cm diameter non-stick skillet over medium heat
Pour in the egg mixture and cook without covering until almost all the liquid has evaporated and the omelette is golden brown (about 3-5 minutes)
Remove the skillet from the heat and place a large plate on top
Flip the omelette, then return it to the skillet
Cook for another 2-3 minutes or until the other side is also golden brown
Serve immediately in a warmed serving dish
Cut into 4 portions.
