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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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this dish is also great with leftover spaghetti...just adjust the vegetables and egg-mixture accordingly Ingredients:
200 g spaghetti |
400 g carrots |
400 g zucchini |
4 medium onions |
4 garlic cloves |
4 teaspoons oil |
4 eggs |
200 ml milk |
4 tablespoons fresh parsley, chopped |
salt |
pepper |
nutmeg |
Directions:
1. Cook spaghetti in boiling saltwater 10 to 13 minutes or al dente, drain and set aside.
2. Cut carottes and zucchini in fine stripes or in small cubes.
3. Chop onions and garlic
4. Heat oil in frying pan, add vegetable, onions and garlic and fry 2 to 3 minutes or until onions are translucent.
5. Add spaghetti and mix lightly.
6. In a small bowl beat together… eggs, milk, 2 tablespoon fresh or 1 tablespoon dried parsley and season to taste
7. 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.
8. When eggmixture is set either flip the omelette to brown the top or just sprinkle it already with the leftover parsley.
9. Serve immediately with a salad of choice.
10. Guten Appetit.
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