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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
6 oz spaghetti |
1/2 stick (1/4 cup) unsalted butter |
8 large eggs |
3 tablespoons olive oil |
1 tablespoon whole milk |
1/8 teaspoon freshly grated nutmeg |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 oz ham, cut into 1/4-inch dice |
2 oz fresh mozzarella (not unsalted) or fontina, cut into 1/4-inch dice |
1/2 oz finely grated parmigiano-reggiano (1/4 cup) |
accompaniment: tomato sauce |
Directions:
1. Cook spaghetti in a 6-quart pot of boiling until al dente. Drain well in a colander, then return to pot and immediately toss with 2 tablespoons butter.
2. Lightly whisk together eggs, oil, milk, nutmeg, salt, pepper, ham, and mozzarella in a bowl.
3. Preheat broiler.
4. Heat remaining 2 tablespoons butter in a flameproof 12-inch nonstick skillet over moderate heat until foam subsides, then cook egg mixture, lifting up cooked edges with a heatproof spatula to let raw egg flow underneath, until set on bottom and almost set but still moist on top, 3 to 5 minutes. Arrange spaghetti over eggs, pressing lightly with spatula to help pasta settle into eggs, then sprinkle with Parmigiano-Reggiano.
5. Broil omelet 4 to 6 inches from heat until top is pale golden, 2 to 3 minutes.
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