For ➍-➑*150 g spaghetti
50 g unsalted butter
8 large eggs
3 tbs olive oil
1 tbs whole milk
⅛ ts freshly grated nutmeg
¼ ts salt
¼ ts black pepper
75 g ham, cut into 0.5 cm dice
50 g fresh mozzarella, cut into 0.5 cm dice
10 g finely grated Parmigiano cheese
Cook spaghetti in boiling salted water until al dente. Drain well in a colander, then return to pot and immediately toss with 2 tbs butter.
Lightly whisk together eggs, oil, milk, nutmeg, salt, pepper, ham and mozzarella in a bowl.
Preheat broiler.
Heat remaining 2 tablespoons butter in a skillet over moderate heat until foam subsides. Cook egg mixture, lifting up cooked edges with a heatproof spatula to let raw egg flow underneath, until set on bottom and almost set but still moist on top, 3 to 5 m. Arrange spaghetti over eggs, pressing lightly with spatula to help pasta settle into eggs, then sprinkle with Parmigiano.
Broil omelet 10 to 15 cm from heat until top is pale golden, 2 to 3 m.
Cut into portions. Serve immediately. Add some tomato sauce if wanted.
*4 as main course, 8 as starter.
This recipe comes close to a frittata, the Italian oven finished omelet. Read more Sophia Loren recipes & history: tiramisu, vermicelli with sauce or spaghetti. Picture shows her as a Naples' Materdei neighbourhood pizza maker in Vittorio di Sica's “L’Oro di Napoli”.
