Noodle omelette with carrot and zucchini

Name: Noodle omelette with carrot and zucchini
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 150 g Spaghetti; 7-10 Tbsp Salt; 200 g Carrots; 250 g Courgette; 5 Stem(s) Parsley; 2 Eggs (size M); 125 ml Milk; 7-10 Tbsp Pepper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

150 g Spaghetti
7-10 Tbsp Salt
200 g Carrots
250 g Courgette
5 Stem(s) Parsley
2 Eggs (size M)
125 ml Milk
7-10 Tbsp Pepper

Directions

1
Prepare spaghetti in boiling salted water according to package instructions. Peel carrots, cut into small pieces and blanch in boiling salted water for 2-3 minutes, drain and drain. Wash and clean the zucchini and cut into small cubes.
2
Drain the spaghetti and let it drain well. Mix spaghetti and vegetables and put them into an ovenproof pan (18 cm Ø). Wash parsley, shake dry, pluck leaves and chop finely.
3
Whisk eggs, milk and parsley. Season with salt and pepper and pour over the pasta mixture. Let stand in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 15-20 minutes.
4
Remove and serve immediately.