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Noodle and zucchini omelet

updated

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Ingredients for 3 servings:

  • 250 g tagliatelle pasta
  • 2 m.-large zucchini
  • 8 slices of breakfast bacon
  • 4 m.-sized eggs
  • some salt and pepper, white
  • 2 tbsp oil
  • ¼ liter of milk
  • some nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the tagliatelle in salted water according to the package instructions. Drain and set aside in a colander. In the meantime, trim, wash, and slice the zucchini. Cut the bacon into thirds and fry in a pan until crispy. Remove the bacon and drain on kitchen paper. Add the oil to the hot bacon fat and heat. Fry the zucchini slices for about 3 minutes and season with salt and pepper. Then fold in the pasta. Mix the eggs and milk. Season with salt, pepper, and nutmeg. Pour the egg wash over the pasta, cover, and let it set for about 15 minutes. Break the bacon into small pieces and spread it on the omelet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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