Active Time

　　15 min

　　Total Time

　　20 min

　　

Ingredients

Makes 8 first-course or 4 main-course servings

　　6 oz spaghetti

　　1/2 stick (1/4 cup) unsalted butter

　　8 large eggs

　　3 tablespoons olive oil

　　1 tablespoon whole milk

　　1/8 teaspoon freshly grated nutmeg

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　3 oz ham, cut into 1/4-inch dice

　　2 oz fresh mozzarella (not unsalted) or Fontina, cut into 1/4-inch dice

　　1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)

　　Accompaniment: tomato sauce

　　

Step 1

Cook spaghetti in a 6-quart pot of boiling until al dente. Drain well in a colander, then return to pot and immediately toss with 2 tablespoons butter.

　　

Step 2

Lightly whisk together eggs, oil, milk, nutmeg, salt, pepper, ham, and mozzarella in a bowl.

　　

Step 3

Preheat broiler.

　　

Step 4

Heat remaining 2 tablespoons butter in a flameproof 12-inch nonstick skillet over moderate heat until foam subsides, then cook egg mixture, lifting up cooked edges with a heatproof spatula to let raw egg flow underneath, until set on bottom and almost set but still moist on top, 3 to 5 minutes. Arrange spaghetti over eggs, pressing lightly with spatula to help pasta settle into eggs, then sprinkle with Parmigiano-Reggiano.

　　

Step 5

Broil omelet 4 to 6 inches from heat until top is pale golden, 2 to 3 minutes.