Spaghetti Omelette

Name: Spaghetti Omelette
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 40 g Spaghetti; 7-10 Tbsp Salt; 100 g cleaned carrot; 100 g cleaned zucchini; 1 (30 g) gesch. Onion; 1 gesch. garlic clove; 1 tsp (5 g) Oil; 7-10 Tbsp Pepper; 1 Egg (Gr. M); 3-4 Tbsp milk (1,5 % fat); 2 TEASPOONS Parsley; 7-10 Tbsp grated nutmeg

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

40 g Spaghetti
7-10 Tbsp Salt
100 g cleaned carrot
100 g cleaned zucchini
1 (30 g) gesch. Onion
1 gesch. garlic clove
1 tsp (5 g) Oil
7-10 Tbsp Pepper
1 Egg (Gr. M)
3-4 Tbsp milk (1,5 % fat)
2 TEASPOONS Parsley
7-10 Tbsp grated nutmeg

Directions

1
Cook spaghetti in plenty of salted water for 8-10 minutes
2
Cut the vegetables into fine sticks or dice them finely. Chop onion and garlic
3
Heat the oil in a coated pan. Fry vegetables, garlic and onion for 2-3 minutes, season. Add drained spaghetti and fry briefly
4
Whisk egg, milk and 1 teaspoon of parsley, season. Pour the egg milk into the vegetables and let it set. Sprinkle with 1 teaspoon parsley