Chopped noodle omelette

Name: Chopped noodle omelette
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Croissant noodles; 7-10 Tbsp Salt; 1 Onion; 1-2 Garlic cloves; 5 Eggs (size M); 100 ml Milk; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 150 g cherry tomatoes; 125 g Spring onions; 1 (125 g, 15 pieces) Mug Mini Mozzarella balls; 2 TABLESPOONS Oil; 400 g mixed minced meat; 7-10 Tbsp Basil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Croissant noodles
7-10 Tbsp Salt
1 Onion
1-2 Garlic cloves
5 Eggs (size M)
100 ml Milk
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
150 g cherry tomatoes
125 g Spring onions
1 (125 g, 15 pieces) Mug Mini Mozzarella balls
2 TABLESPOONS Oil
400 g mixed minced meat
7-10 Tbsp Basil

Directions

1
Put the pasta in boiling salted water and cook for about 11 minutes. Then pour into a sieve, rinse and drain well. In the meantime peel and finely dice the onion. Peel garlic and chop finely.
2
Whisk eggs and milk, season well with salt, pepper and nutmeg. Wash and halve the tomatoes. Clean and wash spring onions and cut into wide rings. Pour mozzarella in a sieve and
3
Heat the oil in a pan (24-26 cm Ø). Crumble the minced meat into it and fry while turning. Add the onion, spring onions and garlic and fry briefly. Add noodles and tomatoes and mix in.
4
Season with salt and pepper. Pour egg milk over it. Spread mozzarella balls on top. Cover and allow to set at low heat for 20-25 minutes. Carefully remove from the pan and serve garnished with basil.