There is almost nothing you can put in pasta sauce that doesn’t go with eggs. If
you serve pasta and sauce separately, mix them for the recipe. This works with baked pasta dishes as well. The quantities given are an indication, and for one serving. Increase or decrease the number of eggs per cup of pasta and sauce according to taste, or to make a bigger or smaller omelet.
- For 1 cup of pasta with sauce:
- 2 eggs
- 1 tablespoon of water
- 1-2 tablespoons of olive oil for cooking
If the pasta is not already mixed with the sauce, toss together to combine.
Heat the oil in a frying pan over medium heat. Add the pasta and sauce or baked pasta and cook until hot. With a fork or whisk, beat the eggs and water until frothy. Pour over the pasta and shake the pan gently to distribute. Reduce heat to medium-low and cook until the eggs are solid.
Place a plate over the eggs and turn the omelet out onto the plate. Slide the omelet back into the pan so the other side can cook.
When the eggs are done to your taste, put a plate over the omelet and turn the pan over so the omelet transfers to the plate.