Pasta omelette with cherry tomatoes and zucchini

Name: Pasta omelette with cherry tomatoes and zucchini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Pasta (e.g. Spirelli); 7-10 Tbsp Salt; 1 Onion; 1 Garlic clove; 175 g Courgette; 125 g cherry tomatoes; 75 g Emmental cheese; 6 Eggs (size M); 50 ml Milk; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 1 Bed of garden cress; 2 TABLESPOONS Oil; 75 g Tomato pesto

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Pasta (e.g. Spirelli)
7-10 Tbsp Salt
1 Onion
1 Garlic clove
175 g Courgette
125 g cherry tomatoes
75 g Emmental cheese
6 Eggs (size M)
50 ml Milk
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
1 Bed of garden cress
2 TABLESPOONS Oil
75 g Tomato pesto

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Peel onion and garlic. Cut onion into rings. Finely dice garlic. Wash, clean and slice the zucchini. Wash the tomatoes. Cut 75 g tomatoes in half. Grate cheese finely
2
Drain the pasta and rinse with cold water. Mix eggs and milk well with a whisk. Season with salt, pepper and nutmeg. Cut half the cress from the bed. Stir in half the cheese and cress
3
Heat the oil in a coated pan (approx. 24 cm Ø). Fry the zucchini slices for 4-5 minutes while turning. About 2 minutes before the end of the cooking time, add onion rings, garlic, pasta and halved tomatoes. Season with salt and pepper. Pour the egg mixture into the pan on top of the vegetables. Stir gently with a spatula to allow the egg to fry halfway. Sprinkle the rest of the cheese on top and let it set in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes
4
Chop the rest of the tomatoes and mix with pesto. Carefully lift the omelette out of the pan and cut into pieces. Add the pesto. Garnish with remaining cress