Noodle omelette with zucchini and mushrooms

Name: Noodle omelette with zucchini and mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Noodles (e.g. fussili); 7-10 Tbsp Salt; 1 (approx. 200 g) Courgette; 200 g Mushrooms; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 1/4 l Milk; 4 Eggs (size M); 125 g Mozzarella cheese; 1 Tomato; 7-10 Tbsp Marjoram

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Noodles (e.g. fussili)
7-10 Tbsp Salt
1 (approx. 200 g) Courgette
200 g Mushrooms
3 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
1/4 l Milk
4 Eggs (size M)
125 g Mozzarella cheese
1 Tomato
7-10 Tbsp Marjoram

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash the zucchini and cut into sticks. Clean, clean and slice the mushrooms. Heat 1 tablespoon of oil in a pan (20 cm Ø).
2
Sauté the mushrooms and courgettes in it, season with salt, pepper and marjoram. Drain the pasta and mix with the vegetables. Heat 1 tablespoon of oil in each of 2 pans (20 cm Ø) and pour the pasta mixture into the pans.
3
Whisk milk and eggs, season with salt and pepper and spread over the pasta. Leave to stand in the closed pan at low heat for 10-12 minutes. Cut the mozzarella into cubes. Wash the tomato, remove seeds and cut into small cubes.
4
Spread the tomato and mozzarella on the pans and cook for the last 3 minutes. Arrange on plates and garnish with marjoram.