One of our favorites – with so many variations. This one had:
Angel hair, a melange of mushrooms, onions, Italian sausage, tomatoes, and peppers, and smoked Gouda cheese. I made a separate three-egg omelet in my wonderful Aeternum frying pan, cut it into bits and added it to the mixture. Then topped it all with cilantro and tomatoes.
Heating the angel hair and making the omelet were done in a small amount of ghee, which I’ve learned to make, and now use frequently. It is just super for this sort of thing. No worries about burning.
At the table, DH added chopped Mexican scallions, fresh salsa, and a good-sized portion of broccoli to round out the need for green. I passed on the raw onion-y things (ewwwww), but did add some sesame oil, and a big load of broccoli. Too late I thought of pine nuts and/or macadamia nuts – which would have been nice.
This dish, in almost any iteration, always brings a shower of compliments – and a lot of slurping sounds. The angel hair was left over from spaghetti night, and the melange of veggies was from pizza topping that I hadn’t needed the other day when we had a guest for pizza. So this went together in a trice, and provided a real treat for a late-night supper.
Don’t forget the fresh lemon or lime – it adds such a lot of depth and freshness!
It’s definitely a favorite! Click and click again to see details!