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Töginger spaghetti – spinach – omelet with mozzarella

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Ingredients for 4 servings:

  • 250g spaghetti
  • 125 g spinach, frozen
  • 1 tbsp parsley, finely chopped
  • 6 eggs
  • 1 pinch(s) nutmeg, grated
  • 2 tbsp Parmesan, grated
  • 250 g mozzarella, sliced ​​or diced
  • 2 tbsp Clarified butter, for the pan
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ideal for camping

Cook spaghetti according to instructions and drain. Finely chop thawed spinach, whisk eggs, and mix with the spinach and parsley. Season with grated Parmesan cheese and salt. Add nutmeg. Heat clarified butter in a pan and toss the spaghetti in it. Season with salt and pepper. Spread the egg and spinach mixture over the spaghetti and top with the mozzarella. Let it set with the lid closed.

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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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