Spaghetti squash omelet

Ingredients for 1 servings:

• Pumpkin(s) (spaghetti squash), leftovers
• 1 large onion(s)
• 3 eggs
• 1 tbsp herb butter
• 1 shot of milk
• 3 tsp cheese, grated
• 1 handful of arugula
• 3 small tomatoes
• some thick balsamic vinegar
• salt and pepper
• some herbs of Provence

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

great for leftover spaghetti squash

Carefully fry the leftover spaghetti squash in herb butter, add the onions, and sauté until translucent. Meanwhile, whisk the eggs with a splash of milk and season with salt and pepper. Distribute the squash and onions as evenly as possible in the pan, sprinkle with Provençal herbs, and pour the milk and egg mixture over them. Cover the pan. A short while later, sprinkle the omelet with cheese and turn off the heat. Leave the lid closed until the mixture is completely set. Cut the arugula and tomatoes into bite-sized pieces. When the omelet is ready, place a plate on the pan and turn it over. Garnish the omelet with arugula and tomatoes and drizzle with balsamic vinegar.