Coloured pasta omelette

Name: Coloured pasta omelette
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 125 g Spaghetti; 7-10 Tbsp Salt; 200 g frozen peas; 4 (approx. 250 g) Tomatoes; 100 g Onions; 4 Eggs (size M); 8 TABLESPOONS Mineral water; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 20 g Butter or margarine; 1 collar Parsley; 4 TABLESPOONS clotted cream; 7-10 Tbsp Sweet peppers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

125 g Spaghetti
7-10 Tbsp Salt
200 g frozen peas
4 (approx. 250 g) Tomatoes
100 g Onions
4 Eggs (size M)
8 TABLESPOONS Mineral water
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
20 g Butter or margarine
1 collar Parsley
4 TABLESPOONS clotted cream
7-10 Tbsp Sweet peppers

Directions

1
Cook the spaghetti in plenty of boiling salted water for eight minutes. Add the frozen peas five minutes before the end of cooking time and cook with them and drain. Wash, halve and seed the tomatoes. Cut tomato halves into cubes. Peel onions and also dice. Whisk eggs, mineral water, salt, pepper and nutmeg. Heat some fat in a pan and fry 1/4 of the onions and tomatoes in it.
2
Also add 1/4 spaghetti and peas and pour 1/4 of the whisked eggs over it. Allow to set slowly over medium heat. Keep the omelette warm and bake three more omelettes in succession. Wash the parsley, dab dry and chop finely, except for something to garnish. Put a tablespoon of sour cream on each omelette and sprinkle with paprika powder and parsley. Serve garnished with parsley