John Myers
Vegetable Stir-fry with Macaroni and Egg Strips
The perfect vegetable stir-fry with macaroni and egg strips recipe with a picture and simple step-by-step instructions.
- 1 Little head Broccoli
- 1 piece Charlotte (large)
- 20 g Fresh ginger
- 4 piece Tomatoes (large)
- 3 piece Organic eggs
- Some butter and oil
- Condensed milk
- 200 g Maccaroni (Maccheroni al ferretto) see photo
- Ground turmeric spice
- First clean the broccoli and cut it into small roses, simmer them in salted water for 5 minutes, then put them aside on a plate. In the meantime, heat a pan with a little butter and add the 3 beaten eggs, add a little salt and cook as an omelette at medium temperature, turn once and set aside.
- Now cook the pasta in the pot according to the instructions. Put some oil in the pan. Cut the ginger very small and also cut the charlotte, sauté both in the pan over medium heat for about 5 minutes. Cut the tomatoes into pieces, add to the pan and sprinkle with turmeric. Mix everything together and season with salt. Then stir in some condensed milk. Then reduce the heat. Cut the omelette into strips and place in the pan with the broccoli and put a lid on.
- Drain the pasta and add to the pan. It’s a fresh, light summer dish.
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