This unique recipe of Linda’s is great as it is, or why not add our Linda McCartney’s Vegetarian Meatballs to it for a real Italian twist on a classic dish.
Recipe from Linda McCartney’s Home Cooking 1990
Bring a pan of water to the boil and break the spaghetti into it. Leave the pan uncovered and boil for 10-12 minutes. Drain. Whisk the eggs in a mixing bowl and add the cooked spaghetti. Heat the butter in a frying pan and pour in the egg and spaghetti mixture. Season and leave the omelette to cook for 1 minute. Sprinkle the grated cheese over the omelette, then leave to cook for a further 1-2 minutes. Use a spatula to fold the omelette over (add the cooked meatballs in here). Serve piping hot with toast or a salad.
2 servings of uncooked spaghetti
2 eggs
2tbs butter or margarine
Salt and freshly ground black pepper to taste
Half cup cheddar cheese, grated
6 Linda McCartney’s Vegetarian Meatballs (if adding)
