Directions:
- Cook spaghetti in boiling saltwater 10 to 13 minutes or al dente, drain and set aside.
- Cut carottes and zucchini in fine stripes or in small cubes.
- Chop onions and garlic
- Heat oil in frying pan, add vegetable, onions and garlic and fry 2 to 3 minutes or until onions are translucent.
- Add spaghetti and mix lightly.
- In a small bowl beat together… eggs, milk, 2 tablespoon fresh or 1 tablespoon dried parsley and season to taste
- Pour seasoned eggmixture over vegetables and let cook over low heat, during the cooking process make a few small cuts with a spatula to allow the egg to flow on the bottom to cook a little faster.
- When eggmixture is set either flip the omelette to brown the top or just sprinkle it already with the leftover parsley.
- Serve immediately with a salad of choice.
- Guten Appetit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.64 Kcal (1749 kJ) | ||
| Calories from fat | 89.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.97g | 15% | |
|---|---|---|---|
| Cholesterol | 164.72mg | 55% | |
| Sodium | 166.26mg | 7% | |
| Potassium | 1225.68mg | 26% | |
| Total Carbs | 64.65g | 22% | |
| Sugars | 13.56g | 54% | |
| Dietary Fiber | 7.87g | 31% | |
| Protein | 19.17g | 38% | |
| Vitamin C | 53.7mg | 89% | |
| Vitamin A | 1mg | 33% | |
| Iron | 3.7mg | 20% | |
| Calcium | 188.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 89.42 Kcal (374 kJ) | ||
| Calories from fat | 19.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 15% | |
|---|---|---|---|
| Cholesterol | 35.27mg | 55% | |
| Sodium | 35.6mg | 7% | |
| Potassium | 262.41mg | 26% | |
| Total Carbs | 13.84g | 22% | |
| Sugars | 2.9g | 54% | |
| Dietary Fiber | 1.69g | 31% | |
| Protein | 4.1g | 38% | |
| Vitamin C | 11.5mg | 89% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.8mg | 20% | |
| Calcium | 40.3mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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