Different Omelet – Sophia Loren’s Recipe

I’ve always been fascinated with Sophia Loren. Maybe because even though she’s a big Hollywood star, she has never lost her humility. She never forgot where she came from. And it actually shows in everything she does. Her movies, books, and interviews with her charity work shine the humble beautiful person. She has retained her roots pretty well. She never divorced and raised her children while living in Switzerland. Away from the American Hollywood drama.

What some might not know about Sophia is that she also loves to cook. She published couple of cookbooks. And I purchased one of them on eBay. I love reading through her stories and browsing the old photos while talking about her past and the art of simple Italian cuisine.

You can tell that she has a passion for whole food made at home from natural ingredients made with care and love. You can feel this when reading the book.

Today, I will share one of Sophia’s interesting recipes you can make at home. As the actress says, nothing goes to waste in Italy. Therefore, often when there are leftovers in the kitchen, various frittatas are made utilizing what’s left in the fridge. I’ve found a simple frittata recipe that you can make today. It’s called Omelet Napoletana – Neapolitan Omelet. You can make this omelet as an appetizer for lunch or supper.

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6 oz spaghetti
4 tablespoons unsalted butter
8 eggs
3 tablespoons olive oil
1 tablespoon milk
Pinch of freshly grated nutmeg.
Freshly ground pepper.
1 thick slice cooked ham, diced.
2 ounces soft cheese such as mozzarella or Italian fontina, diced.
Freshly grated Parmigiano cheese
1 cup fresh tomato sauce

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Preheat oven to 425F
Cook the pasta in a generous amount of boiling salted water until just al dente; drain well, return the pasta to the pot, and toss with 2 tablespoons butter.

Beat the eggs together with the oils, milk, nutmeg, and salt and pepper to taste. Stir in the ham and soft cheese. Melt the remaining butter in an omelet pan over medium heat and pour in the egg mixture. Lower the heat and cook slowly to set the omelet, taking care to keep the omelet from burning or overcooking on the bottom. Lift the edges with a spatula occasionally to let the uncooked egg run under.

When it is nearly cooked through, sliced the omelet onto an oven-proof dish, place the spaghetti over the omelet and sprinkle with the Parmigiano; place the omelet in the oven for a few minutes, until it is lightly browned on top. Serve hot with the optional tomato sauce.

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Photos: Britannica.com, cocinillas.elespanol

Recipe and recipe text 1998 Sophia Loren; Library of Congress Cataloging: Sophia Loren’s recipes and memories/by Sophia Loren GT Publishing Corp 

Hungry for more content? Check out How To Make Handmade Pasta With Mushroom Sauce Inspired By Sophia Loren