Combine the egg, Parmesan, EVOO, parsley, salt, and pepper in a larger bowl. Beat well with a whisk and set aside.
In a 12 inch non-stick pan brown the sausage for 3 1/2 minutes, it will be only partly cooked, add the garlic and cook for 2 more minutes.
Add the sausage to the bowl with the egg mix and return the pan to the burner. Place over high heat and add the water, angel hair, salt and cooking oil. Bring to a boil.
Stirring often simmer on high until all the water is absorbed and you begin to hear sizzling. Turn heat to medium.
Do NOT STIR. You are now creating a nice golden brown crust to that pasta. Use a rubber spatula and slide it around the edges of the pasta. Swirl the pan so that it doesnt stick until golden brown, about 5-8 minutes.
Using the back of the spatula press the pasta out and up the edges of the pan.
Add the sausage/egg mixture. Cover the pan and cook 7 minutes on medium or until the eggs have set.
Flip the omelette: Turn off heat. Slide the spatula around the sides an loosen. Cover with and inverted plate and turn over. Place the pan on the stove and slide the omelette back into the pan.
Cover and let sit 5 minutes to finish cooking.
Slide on to a cutting board and cut into 8 pieces. Serve hot or refrigerate and serve chilled.
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