Italian Omelet

Ingredients

• 1/2 of a box Dreamfields Spaghetti
• 8 eggs or 2 cups egg substitute
• 1/2 cup grated Parmesan cheese
• 3 tablespoons chopped fresh basil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1-1/2 teaspoons olive oil
• 1 large clove garlic, minced
• 2 tablespoons chopped green onion
• 1 jar (6 ounces) marinated, quartered artichoke hearts, drained
• 1 cup cherry tomatoes, halved
• 1-1/2 ounces diced prosciutto or ham
• Cherry tomatoes (optional)

Directions

1. Cook pasta according to package directions; drain well.
2. Meanwhile, in large bowl beat eggs, cheese, 2 tablespoons basil, salt and pepper. Combine cooked pasta with egg mixture; set aside.
3. Heat oil in ovenproof large skillet over medium-high heat. Add garlic and onion; cook 1 minute. Add artichokes, tomatoes and prosciutto. Cook 3 to 4 minutes until vegetables are softened, stirring occasionally. Gently stir into pasta mixture and return to skillet.
4. Cover; cook over medium heat 10 to 12 minutes or until egg mixture is set in center. DO NOT STIR. Remove from heat.
5. Place skillet in oven 4 inches from broiler. Broil 2 to 3 minutes or until top is browned. Transfer to serving dish. Cool 5 minutes. Garnish with additional tablespoon of basil and cherry tomato halves, if desired. Cut into wedges; serve.

Recipe Yield: Makes 6 main dish servings.

Source: Dreamfields