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    You are in: Home / Recipes / Spaghetti – Omelette Recipe
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    Spaghetti – Omelette

    Spaghetti – Omelette. Photo by **Tinkerbell**

    1/1 Photo of Spaghetti – Omelette

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Bea's Note:

    this dish is also great with leftover spaghetti...just adjust the vegetables and egg-mixture accordingly

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook spaghetti in boiling saltwater 10 to 13 minutes or al dente, drain and set aside.
    2. 2
      Cut carottes and zucchini in fine stripes or in small cubes.
    3. 3
      Chop onions and garlic
    4. 4
      Heat oil in frying pan, add vegetable, onions and garlic and fry 2 to 3 minutes or until onions are translucent.
    5. 5
      Add spaghetti and mix lightly.
    6. 6
      In a small bowl beat together… eggs, milk, 2 tablespoon fresh or 1 tablespoon dried parsley and season to taste
    7. 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. 8
      When eggmixture is set either flip the omelette to brown the top or just sprinkle it already with the leftover parsley.
    9. 9
      Serve immediately with a salad of choice.
    10. 10
      Guten Appetit.

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    Ratings & Reviews:

    • on April 27, 2009

      I'll just need to leave a comment as the recipe didn't really work like I think it was supposed to. The first problem was DH, who did my shopping, brought home a cucumber instead of a zucchini. I didn't think the cucumber would hold up while cooking so I used some broccoli I had on hand. I don't know that the veggie switch was what started the chain of events or not, but nothing really went right after that. I measured the veggies with a kitchen scale but only used half the amounts. I used my 3 inch deep 14 inch skillet & it was almost too full to stir with only half the called for veggies & the spaghetti. When I got to the egg & milk mixture it completely disappeared into the bottom of the pan. Most of the veggies & noodles weren't even touching the egg mixture & weren't coming together like I expected them to. About 10 minutes in there was still no need to cut through the veggies to distribute the egg & they still weren't holding together to flip so I made a second batch of egg & milk mixture (now 8 eggs total) & poured that in. I turned up the heat to medium for a while. Another 10 minutes & we had very wet scrambled eggs with loose spaghetti & veggies. By this time I couldn't even lift my pan so DH was holding it at an angle & I soaked 6 paper towels with watery liquid in the pan. Once we got the water out we were able to get the eggs to set up a little, but never into anything resembling an omellete. In the end we could have fed 6-8 people with only half the recipe of veggies & noodles & the overal flavor was very bland. Pretty much just carrot & broccoli were the only flavors. We all ate it with something different: ketchup, teriyaki sauce, horseradish & salsa. I wish I knew just what went wrong as I'd be more likely to try it again in the future. Thanks for sharing, Bea! :) Made for the Spring 2009 Pick A Chef Orphanage.

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    Nutritional Facts for Spaghetti – Omelette

    Serving Size: 1 (477 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 476.5
     
    Calories from Fat 114
    24%
    Total Fat 12.7 g
    19%
    Saturated Fat 3.5 g
    17%
    Cholesterol 218.3 mg
    72%
    Sodium 201.0 mg
    8%
    Total Carbohydrate 73.1 g
    24%
    Dietary Fiber 8.2 g
    32%
    Sugars 13.7 g
    54%
    Protein 19.0 g
    38%

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