Spaghettini spinach pancakes

Name: Spaghettini spinach pancakes
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Spaghettini; 7-10 Tbsp Salt; 200 g Spinach; 2 Tomatoes; 2 Eggs (size M); 5 TABLESPOONS Milk; 1 Onion; 1 TABLESPOON Oil; 2-3 discs Bacon; 1 package Delicious tomato sauce; 3-4 black olives; 7-10 Tbsp coarse pepper; 7-10 Tbsp tomato wedges, parsley and lettuce leaves

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Spaghettini
7-10 Tbsp Salt
200 g Spinach
2 Tomatoes
2 Eggs (size M)
5 TABLESPOONS Milk
1 Onion
1 TABLESPOON Oil
2-3 discs Bacon
1 package Delicious tomato sauce
3-4 black olives
7-10 Tbsp coarse pepper
7-10 Tbsp tomato wedges, parsley and lettuce leaves

Directions

1
Cook the spaghettini in boiling salted water for about 8 minutes. Clean, wash and cut the spinach into strips and blanch in boiling salted water for about 2 minutes. Wash, quarter, seed and dice the tomatoes.
2
Drain spaghettini and spinach well on a sieve. Whisk eggs and milk, season with salt and pepper. Peel and finely chop the onion. Heat oil in a pan. Leave the bacon in it until crispy, take it out and put it aside.
3
Sauté onions in frying oil, add spaghettini and spinach to the pan, pour egg milk over it, fry on medium heat for about 2 minutes on each side. In the meantime, stir the sauce powder into 1/4 litre of boiling water and simmer for 1 minute.
4
Arrange pancakes, bacon, diced tomatoes and olives on a plate and sprinkle with coarse pepper. Serve garnished with tomato wedges, parsley and salad. Serve with extra sauce.