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Nutrition Facts
Serving Size 1 (505g) Recipe makes 4 servings
Calories 476
Calories from Fat 114		(24%)
Amount Per Serving		%DV
	Total Fat 12.7g	19%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 218mg		72%
Sodium 201mg		8%
Potassium 1096mg		31%
Total Carbohydrate 73.2g		24%
	Dietary Fiber 8.2g	32%
	Sugars 13.7g
Protein 19.0g		38%
detailed view... how is this calculated?

Spaghetti – Omelette

Recipe #328579 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Bea
Oct 2, 2008

this dish is also great with leftover spaghetti...just adjust the vegetables and egg-mixture accordingly

SERVES 4 (change servings and units)

Ingredients

200 g spaghetti
400 g carrots
400 g zucchini
4 medium onions
4 garlic cloves
4 teaspoons oil
4 eggs
200 ml milk
4 tablespoons fresh parsley, chopped
salt
pepper
nutmeg

Directions

1
Cook spaghetti in boiling saltwater 10 to 13 minutes or al dente, drain and set aside.
2
Cut carottes and zucchini in fine stripes or in small cubes.
3
Chop onions and garlic
4
Heat oil in frying pan, add vegetable, onions and garlic and fry 2 to 3 minutes or until onions are translucent.
5
Add spaghetti and mix lightly.
6
In a small bowl beat together… eggs, milk, 2 tablespoon fresh or 1 tablespoon dried parsley and season to taste
7
Pour seasoned eggmixture over vegetables and let cook over low heat, during the cooking process make a few small cuts with a spatula to allow the egg to flow on the bottom to cook a little faster.
8
When eggmixture is set either flip the omelette to brown the top or just sprinkle it already with the leftover parsley.
9
Serve immediately with a salad of choice.
10
Guten Appetit.

Questions about this recipe?

Featured Reviews for This Recipe

From: **Tinkerbell**

On Apr 27, 2009

I'll just need to leave a comment as the recipe didn't really work like I think it was supposed to. The first problem was DH, who did my shopping, brought home a cucumber instead of a zucchini. I didn't think the cucumber would hold up while cooking so I used some broccoli I had on hand. I don't know that the veggie switch was what started the chain of events or not, but nothing really went right after that. I measured the veggies with a kitchen scale but only used half the amounts. I used my 3 inch deep 14 inch skillet & it was almost too full to stir with only half the called for veggies & the spaghetti. When I got to the egg & milk mixture it completely disappeared into the bottom of the pan. Most of the veggies & noodles weren't even touching the egg mixture & weren't coming together like I expected them to. About 10 minutes in there was still no need to cut through the veggies to distribute the egg & they still weren't holding together to flip so I made a second batch of egg & milk mixture (now 8 eggs total) & poured that in. I turned up the heat to medium for a while. Another 10 minutes & we had very wet scrambled eggs with loose spaghetti & veggies. By this time I couldn't even lift my pan so DH was holding it at an angle & I soaked 6 paper towels with watery liquid in the pan. Once we got the water out we were able to get the eggs to set up a little, but never into anything resembling an omellete. In the end we could have fed 6-8 people with only half the recipe of veggies & noodles & the overal flavor was very bland. Pretty much just carrot & broccoli were the only flavors. We all ate it with something different: ketchup, teriyaki sauce, horseradish & salsa. I wish I knew just what went wrong as I'd be more likely to try it again in the future. Thanks for sharing, Bea! Made for the Spring 2009 Pick A Chef Orphanage.