Pasta omelette

Pasta omelette

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

694kcal / per serving


First course


Geographic Area:


Enviromental Impact:

Moderate (0.7kg CO2 eq) i

Recipe in partnership with

This recipe turns leftover pasta from a previous meal into an omelet, reducing food waste and providing a delicious dish that you will want to repeat over and over again.

Ingredients for 4 portions

  • Eggs 8
  • Spaghetti 320 g
  • Tomato concentrate 120 g
  • Halls q.b.
  • Artichokes 6 (200 g each)
  • Carrots 140 g
  • Celery 140 g
  • Onion 140 g
  • Garlic 40 g
  • Parsley 30 g
  • Fresh mint 20 g
  • Olive oil 60 g
  • White wine 180 g



For the artichokes:

Wash all vegetables. Peel the carrots, onions and celery, then chop them very finely; mince thegarlic and herbs and set them aside for later. Peel the artichokes by removing all outer leaves.


Heatextra-virgin olive oil in a large saucepan, add the carrots, celery and onion and let them wilt over low heat.


Add the artichokes, 10 g of salt and the wine, making sure to evaporate all the alcohol.


Cover with a lid and let the artichokes cook until tender, then set aside.


For the dough:

Cook spaghetti in plenty of boiling salted water and then cool under running water.


In a large bowl, beat eggs (2 per serving), add spaghetti, tomato paste, and 20 g salt.


Heat a little extra virgin olive oil in a nonstick frying pan.


Pour in the noodle mixture and cook the omelet until golden brown and crispy.


For presentation:

Add the chopped garlic and herbs to the artichokes and mix gently.


Lay the spaghetti frittata on a serving platter with the artichokes as a side dish.

Enviromental Impact



Per serving:

0.7kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.