Spaghetti – Omelette Recipe

Name: Spaghetti – Omelette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 g spaghetti, 400 g carrots, 400 g zucchini, 4 medium onions, and more.

Yes, Spaghetti – Omelette falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti – Omelette

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