Spaghetti omelette

Ingredients for 4 servings:

• 250g spaghetti
• salt water
• 1 zucchini
• 150 g cherry tomatoes
• 1 bunch parsley, flat
• 6 eggs
• 3 tbsp milk
• 150 g processed cheese with herbs
• 2 tbsp oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Add the spaghetti to plenty of boiling salted water and cook until al dente. Then drain in a sieve, rinse with cold water and drain well. Wash and trim the zucchini and cut into thin slices. Wash and halve the tomatoes, wash the parsley, shake dry and chop finely. Whisk the eggs with the milk. Stir in the cream cheese in small pieces and season with salt and pepper. Heat the oil in an ovenproof pan, toss the zucchini and tomatoes in the hot oil for a few seconds. Add the spaghetti and parsley and mix everything together. Pour the egg mixture over the top and brown over medium heat. Then let the top of the omelet set in a preheated oven at 180°C for 10-15 minutes. If you don’t have an ovenproof pan, you can also cover and let the egg set on the stovetop.