Spaghetti Omelette - bacon

Method

• 1.
• Bring a large pot of salted water to a boil.
• Add the pasta and cook until al dente, approximately 9 minutes.
• Drain and rinse lightly, adding a drizzle of olive oil to help sticking.
• While pasta is cooking, cut up the onion and bacon.
• 2.
• In a 10" non-stick skillet, add the bacon and saute on med-high until approximately halfway cooked.
• Add the onion and reduce the heat.
• Cook together until the bacon is crisp and the onion is soft.
• Remove to a paper towel to drain.
• Discard the excess bacon grease.
• Beat the eggs with the water or milk.
• Add the salt and pepper.
• 3.
• In the pot used to boil the pasta, combine the spaghetti and bacon/onion mixture.
• Mix to combine as well as possible.
• Add the spaghetti mixture to the skillet, spreading evenly.
• Slowly pour the egg mixture over the pasta.
• (I use a measuring cup for this)
• Cook over med to med-low heat till the eggs start to set and the bottom starts to brown slightly-5-8 minutes.
• Cover the pan with a dinner plate and carefully but quickly flip the pan so the omelette is on the plate.
• Carefully slide the omelette back into the pan.
• Continue cooking on med-low heat till eggs are set, another 5-7 minutes.
• Remove from the pan onto a plate.
• May be served warm or at room temperature.
• *DIced cooked ham may be substitutted.
• And feel free to add cheese if you like.