Spaghetti – Omelette Recipe #328579
this dish is also great with leftover spaghetti...just adjust the vegetables and egg-mixture accordingly
by Bea
30 min | 10 min prep
SERVES 4
- Cook spaghetti in boiling saltwater 10 to 13 minutes or al dente, drain and set aside.
- Cut carottes and zucchini in fine stripes or in small cubes.
- Chop onions and garlic
- Heat oil in frying pan, add vegetable, onions and garlic and fry 2 to 3 minutes or until onions are translucent.
- Add spaghetti and mix lightly.
- In a small bowl beat together… eggs, milk, 2 tablespoon fresh or 1 tablespoon dried parsley and season to taste
- 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.
- When eggmixture is set either flip the omelette to brown the top or just sprinkle it already with the leftover parsley.
- Serve immediately with a salad of choice.
- Guten Appetit.
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5 stars