Colorful pasta omelette

For 4 people
  • 125 g Spaghetti
  • Salt
  • 200 g frozen peas
  • 4 (approx. 250 g) Tomatoes
  • 100 g onions
  • 4 Eggs (size M)
  • 8 EL Mineral water
  • white pepper
  • grated nutmeg
  • 20 g Butter or margarine
  • 1 Bunch Parsley
  • 4 EL solid sour cream
  • sweet paprika
35 min uten
Cook the spaghetti in plenty of salted boiling water for eight minutes. Add frozen peas five minutes before the end of the cooking time, cook at the same time and allow to drain. Wash, halve and core the tomatoes. Cut the tomato halves into cubes. Peel and dice the onions. Whisk eggs, mineral water, salt, pepper and nutmeg together. Heat some fat in a pan and sauté 1/4 of the onions and tomatoes in it. Also 1/4Add the spaghetti and peas and pour 1/4 of the beaten eggs over them. Let it set slowly over medium heat. Keep the omelette warm and bake three more omelets one after the other. Wash the parsley, pat dry and finely chop except for something to garnish. Put a tablespoon of sour cream on each omelette and sprinkle with paprika powder and parsley. Serve garnished with parsley
1 person approx:
  • 330 kcal
  • 1380 kJ
  • 15 g protein
  • 13 g fat
  • 35 g carbohydrates


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