Spinach and Spaghetti Omelette

1. 1

   In a large heavy oven-proof skillet, heat the oil over medium heat until hot.

2. 2

   Stir in the garlic, 1/2 teaspoon each salt and pepper, and cook, stirring occasionally, until the garlic is golden, about 2 minutes.

3. 3

   Stir in the spinach and cook, turning with tongs, until the spinach is wilted, about 4 minutes.

4. 4

   Remove the skillet from the heat.

5. 5

   Preheat the oven to 400F.

6. 6

   In a large pot of boiling salted water, cook the spaghetti until al dente.

7. 7

   Drain the pasta then toss in the skillet with the spinach mixture.

8. 8

   Whisk together the eggs, sour cream, 1/2 teaspoon salt and 1/4 teaspoon pepper, then pour over the spaghetti mixture in the skillet.

9. 9

   Bake the omelet until the eggs are set, about 20 minutes.

10. 10

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.