leftovers ... vegetables, pasta, eggs ...
An omelette with leftover cooked vegetables and pasta - Italian style.
Servings: 2
ingredients:
- 100 g fusilli
- 100 g carrots (cooked)
- 100 g peas (cooked)
- 100 g green beans (cooked)
- 50 g butter
- 3 eggs
- 40 g Parmesan (grated)
- 1 - 2 tbsp dried herbs (parsley, basil, marjoram ...)
- salt & pepper (to taste)
equipment:
- saucepan (for the pasta)
- colander (for the pasta)
- frying pan with lid
- grater (for the Parmesan)
- egg whip (for the eggs)
how to:
- Bring water to a boil & cook the pasta (abut 8 min for fusilli). Drain the pasta & set aside.
- In the meantime: Grate the Parmesan & set aside.
- Melt the butter in the frying pan, add the vegetables & fry softly. Nothing shall get burnt!
- Whip the eggs thoroughly with an egg whip & add some of the finely grated Parmesan (about ⅓). Set aside.
- Add the fusilli to the frying pan and mix ...
- Add the egg mix, make sure that the egg mix covers all the vegetables and the pasta. Scatter the grated Parmesan all over the top.
- Let it cook softly in the frying pan & close with a lid when it's setting. Cook softly for about 10 min until all is firm and the Parmesan has melted.
- Try to get it onto a plate w/o breaking it apart. Cut into pieces.
storing:
- The dish may be stored in the fridge. Reheat in the microwave.
- Sorry: no experience with freezing.