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Pasta omelette

Recipe from: 9/26/2002 12:00:00 AM
Ingredients 8
Servings 4


  • 250
    raw pasta shells
  • 200
    baby marrows, sliced
  • oil for frying
  • 8
  • salt and freshly ground black pepper to taste
  • 100
    cherry tomatoes, halved
  • 50
    sun-dried tomatoes, chopped
  • 250
    grated Cheddar cheese


Cook the pasta in rapidly boiling salted water until just tender, then drain.
Meanwhile sauté the marrows in a little oil until done but still firm.
Mix with the drained pasta.
Beat the eggs and season to taste with salt and pepper.
Add the cherry tomatoes, sun-dried tomatoes and three-quarters of the cheese to the pasta mixture.
Slowly heat oil in a large pan until hot.
Add the egg mixture to the pasta mixture and cook slowly until nearly set.
Sprinkle the remaining cheese on top and place under a hot grill until golden brown.
Slice into wedges and serve.

Read more on: grill  |  sauté

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