Pasta Vegetable Omelette

Name: Pasta Vegetable Omelette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Pasta (e.g. spirelli or fussili); 7-10 Tbsp Salt; 250 g Mushrooms; 150 g cherry tomatoes; 1 Courgette; 150 g Gouda cheese; 3-4 Stem(s) Thyme; 8 Eggs (size M); 7-10 Tbsp Pepper; 4 TSP Oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Pasta (e.g. spirelli or fussili)
7-10 Tbsp Salt
250 g Mushrooms
150 g cherry tomatoes
1 Courgette
150 g Gouda cheese
3-4 Stem(s) Thyme
8 Eggs (size M)
7-10 Tbsp Pepper
4 TSP Oil

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Clean, wash and halve the mushrooms. Wash and quarter tomatoes. Wash, clean and slice the zucchini.
2
Cut the gouda into small cubes. Wash the thyme, dab dry and chop the leaves finely. Whisk 2 eggs and some thyme and season with salt and pepper. Heat 1 teaspoon of oil in a pan (16 cm Ø).
3
Fry 1/4 of the zucchini and mushrooms for about 3 minutes. Add 1/4 of the pasta, 1/4 of the tomatoes, cheese and 2 whisked eggs. Let the egg mixture set slightly, stirring lightly a few times with a spatula (loosen up).
4
Place the omelette on a plate and let it rest in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 2-4 minutes. Prepare 3 more omelettes in the same way. Green salad tastes good with them.