Saturday, July 10, 2021

ChezCindy: Capellini Pasta "Omelet" with Parmesan


This is one of the coolest new recipes I have tried in years.  Every ingredient is cooked in the same pan, layering in one after the other.  At one point I was thinking, this cannot be right as I poured the raw whisked eggs into the super hot pan with partially cooked pasta and pasta water.  But it came together to create a delicate egg and pasta omelet, much to my pleasant surprise.  

The key to success for this recipe is using a quick-cooking pasta like capellini or angel hair that cooks in 4 minutes.  And, also using a good non-stick skillet that is oven safe up to 400 degrees.   

The recipe is from a new cookbook Cookish by Christopher Kimball of Milk Street.  The book offers recipes that are seemingly "thrown together" for quick cooking.  I like the way the book is organized, offering 3-4 different recipes using the same main ingredients, just changing up the seasoning and spices, and adding one or two additional ingredients.  I highly recommend this book for new cooks and also for experienced cooks.  It is full of fresh ideas for delicious dishes.  

Capellini Pasta Omelet
5 large eggs
2 1/2 ounces finely grated Parmesan cheese, plus more for serving
1 1/2 teaspoons kosher salt
pinch of fresh ground black pepper
2 tablespoons olive oil, plus more for serving
1/2 cup finely chopped yellow onion
6 ounces capellini pasta or angel hair pasta
3 cups fresh baby spinach

Preheat the oven to 400 degrees.  

Using a large measuring cup with a pour spout, whisk together the eggs, cheese and salt/pepper.  Set aside.

Working with an oven-safe 12-inch nonstick skillet over medium-high heat, add in the 2 tablespoons of oil and the finely chopped onion.  Stir frequently to keep the onions moving and from browning, cooking until softened, about 3-4 minutes.  Next, break the pasta strands in half, adding them to the pan with the onions, carefully pouring in 3 cups of water.  Stir to combine the water and pasta to keep the pasta from clumping together.  Continue to cook until most of the water has been absorbed by the pasta.  This will take several minutes.  Add in the spinach stirring to combine until the spinach is wilted.  Next, give the egg mixture a stir as it may have settled a bit.  Pour the egg mixture into the hot pan, stirring continuously to combine with the pasta, water, and spinach.  Stir until it just comes together.  Stop stirring and cook on the stovetop for about 3-4 minutes, just until the sides begin to show some browning.  Transfer the skillet to the hot oven, baking until the omelet is set, about 3-4 minutes.  Remove the skillet from the oven.  Drape a towel or hot pad over the handle to remind yourself of the hot handle, allowing the omelet to rest for 6-8 minutes.  Loosen the edges with a spatula, sliding the omelet onto a cutting board to serve.  Garnish with additional cheese and a drizzle of olive oil.  Serve hot or warm.

I like serving this with some homemade salsa or fresh garlicky tomato sauce on the side.  Excellent dish for breakfast, lunch or dinner.  

Recipe adapted from Milk Street Cookish cookbook, 2020.  

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