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Vermicelli Omelette Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Canned anchovy fillets||4 Ounce (2 Cans Of 2 Ounce Each)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 2068 Calories from Fat 971
% Daily Value*
Total Fat 108 g165.8%
Saturated Fat 24 g119.8%
Trans Fat 0 g
Cholesterol 1365.5 mg
Sodium 5257.4 mg219.1%
Total Carbohydrates 169 g56.2%
Dietary Fiber 8.3 g33.1%
Sugars 10.7 g
Protein 98 g195.7%
Vitamin A 33% Vitamin C 0.35%
Calcium 86.5% Iron 74.1%
*Based on a 2000 Calorie diet
Heat oil in a large skillet.
Add cooked vermicelli and fry over medium heat, until vermicelli is golden and crisp on the bottom, about 8 to 10 minutes.
Chop all but 6 anchovies.
Beat eggs and combine with cheese, chopped anchovies and pepper to taste.
Pour over vermicelli, tilting skillet from side to side until eggs are just set.
Place skillet under broiler until top of omelet puffs and browns.
Invert and slide onto heated platter.
Garnish with reserved anchovy fillets arranged spoke fashion.
Cut into wedges to serve.
This is the Sicilian way to use leftover pasta.
A 6-ounce can of Italian-style tuna may be substituted for the anchovies.