pasta omelette

Name: pasta omelette
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 45 g Spaghetti; 7-10 Tbsp Salt; 50 g Carrot; 75 g Courgette; 1 small onion; 1 Garlic clove; 2-3 stem(s) Parsley; 1 tablespoon (10 g) Butter or margarine; 7-10 Tbsp Pepper; 1 egg (size M); 4 TABLESPOONS Milk; 7-10 Tbsp grated nutmeg

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

45 g Spaghetti
7-10 Tbsp Salt
50 g Carrot
75 g Courgette
1 small onion
1 Garlic clove
2-3 stem(s) Parsley
1 tablespoon (10 g) Butter or margarine
7-10 Tbsp Pepper
1 egg (size M)
4 TABLESPOONS Milk
7-10 Tbsp grated nutmeg

Directions

1
Put spaghetti in plenty of boiling salted water and cook al dente for about 9 minutes. In the meantime clean and wash the carrot and zucchini. Cut or slice the vegetables into fine sticks. Peel onion and garlic.
2
Finely dice onion, press garlic through a garlic press. Wash parsley, dab dry and chop. Pour spaghetti on a sieve and let it drain. Heat 5 g fat in a coated pan, fry onion, garlic, carrots and zucchini for 2-3 minutes.
3
Season with salt and pepper, remove from the pan and melt the remaining fat in it. Mix the egg, milk and half of the parsley. Season with salt, pepper and nutmeg. Put spaghetti and vegetables in the pan and pour egg milk over them.
4
Cover and allow to set at low to medium heat. Serve sprinkled with the remaining parsley.