- 15 Oz Cooked short form pasta (macaroni, fusilli, farfalle, etc).
- 7-8 Eggs.
- 1 Medium onion.
- 8 Oz Bacon
- ½ Cup 18% fat cream.
- Mild olive oil (0.4°)
- Salt and white pepper.
Chop bacon and onion into cubes or strips, according to taste.
Beat the eggs with a pinch of salt.
Heat a bit of oil in the smaller diameter Magefesa Frittata pan. Add the onion and sauté for a few minutes.
When onion starts to soften, add the bacon and cook until golden brown.
Pour cream and let cook until reduced by half. Season with salt and pepper to taste.
Stir in the pasta to the skillet. Let cook for a couple of minutes.
Pour pasta with the sauce into the bowl with the beaten eggs and stir well.
Heat both sides of the Magefesa Frittata pan with a tablespoon of oil in each one. When the smaller pan is hot enough, pour the pasta mixture in it. Let cook to medium heat for three to four minutes. Cover with the larger pan and flip over.
Cook until omelet is set to our liking.
This pasta omelet can be served with a mixed salad. Some cheese may be added to the recipe, cooking until completely melted, having asa result a very unique and quick to develop tortilla dish.