Scammaro Omelette

The scammaro omelette, also known as “macaroni omelette” in the central-southern regions of Italy, is a traditional dish consisting of an omelette made with leftover pasta, usually seasoned with sauce and cheeses. It’s an excellent way to reuse leftover pasta and transform it into a new and tasty dish. Here is the recipe:

Ingredients

• 200 g of leftover pasta (preferably short, like macaroni or penne)
• 4 eggs
• 50 g of grated cheese (pecorino or parmesan)
• 100 g of mozzarella or another stringy cheese, cubed
• Salt, to taste
• Black pepper, to taste
• Olive oil, for greasing the pan
• (Optional) other ingredients to taste such as chopped parsley, diced cold cuts, sautéed vegetables, etc.

Preparation

1. In a large bowl, beat the eggs with a whisk or fork. Add the grated cheese and continue to beat until the mixture is even. Season with salt and pepper to taste.
2. Incorporate the leftover pasta into the egg mixture, making sure to mix well so that the pasta is completely coated with the egg and cheese mixture. Add the cubed mozzarella and mix gently.
3. Heat a drizzle of olive oil in a non-stick pan over medium heat. Pour the pasta and egg mixture into the hot pan, spreading it evenly with a spatula.
4. Cook the omelette for about 4-5 minutes per side or until each side is golden and the omelette is firm to the touch. If necessary, you can use a lid or plate to help turn the omelette easily.
5. Once cooked on both sides, slide the scammaro omelette onto a serving plate.
6. Serve hot or at room temperature.

Curiosity

The term “scammaro” comes from the Campanian dialect and refers to the tradition of eating pasta without meat on lean days, such as Friday. The scammaro omelette is therefore a recipe that arises from the need to consume leftovers in a creative and tasty way, according to the tradition of kitchen recycling.

Enjoy your meal!