Spaghetti Squash Omelette
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- Pumpkin (se) (spaghetti squash), leftovers
- 1 large onion (s)
- 3 egg (s)
- 1 tablespoon herb butter
- 1 dash milk
- 3 teaspoons cheese, grated
- 1 handful rocket
- 3 small tomato (s)
- some balsamic vinegar, thick
- salt and pepper
- some herbs Provence
Print Recipe
Pin Recipe Instructions
- Carefully fry the spaghetti squash in herb butter, add the onions and sauté until translucent.
- In the meantime, whisk the eggs with a dash of milk and season with salt and pepper.
- Then distribute the pumpkin and onions as evenly as possible in the pan, sprinkle with Provence herbs and pour the milk and egg mixture over it. Put the lid on the pan. A little later, sprinkle the omelette with the cheese and turn off the stove. Now the lid should remain closed until the entire mass is solid.
- The rocket and tomatoes are cut into bite-sized pieces. When the omelette is ready, place a plate on the pan, turn it over. Garnish the omelette with rocket and tomatoes and decorate with balsamic vinegar.
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