No votes yet
Active time
15 minutes
4 servings

4 ounces whole wheat or durum wheat spaghetti, cooked (or leftover pasta)

1-2 tablespoons of extra virgin olive oil

1 onion, chopped

1 garlic clove, chopped

5 eggs

Herbs of choice (optional)

Salt and pepper to taste

  1. In a skillet cook the onion and garlic until softened. Add the spaghetti. 
  2. Crack the eggs into a bowl and beat. Pour into the skillet (number of eggs depends upon the size of the pan, or even the number of eggs you have). Add herbs if you choose. 
  3. Let the eggs settle for 3-4 minutes, until the underside is browned. 
  4. Flip the tortilla and cook for a few more minutes. Salt and pepper to taste. 
  5. Serve immediately or let cool and eat at room temperature.

Recipe courtesy of Fausto Luchetti; photo courtesy of Oldways


Calories: 180
Fat: 11g
Saturated Fat: 3g
Sodium: 90g
Carbohydrate: 11g
Fiber: 2g
Protein: 10g

Yield: 4 servings

Review this Recipe