Spaghetti and Mushroom Omelet
Spaghetti and Mushroom Omelet - Simply delicious: two favorite dishes cleverly combined.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 27.4 μg | (61 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 577 mg | (14 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 277 mg |
Ingredients
- Ingredients
- 200 grams Spaghetti
- salt
- 200 grams button Mushroom
- 4 scallions
- 1 garlic clove
- 2 stalks parsley
- 1 pc Parmesan (20 g)
- 5 eggs
- 50 milliliters
- peppers
- 2 Tbsps olive oil
- 2 stalks Basil
- 1 handful mixed Lettuce
- 4 Cherry tomatoes
Preparation steps
Cook the pasta according to package directions until al dente. Remove from the heat and drain.
Meanwhile, trim the mushrooms and cut into slices. Rinse and trim the scallions and cut diagonally into rings; keep some green rings aside for garnish. Peel the garlic and chop finely.
Rinse the parsley, shake dry and chop the leaves. Grate the Parmesan. Whisk the eggs with the milk, parsley and Parmesan and season with salt and pepper.
Heat 1 tablespoon of oil in a pan. Sauté the mushrooms and garlic for 1-2 minutes over a medium heat.
Spread the spaghetti and scallions in the pan and pour on the egg mixture. Cook for about 3-4 minutes, until golden brown, over a medium heat.
Tip the omelet onto a plate. Pour the remaining oil into the pan and cook the omelet on the other side for another 3-4 minutes.
Meanwhile, rinse the basil, lettuce & tomatoes. Cut the tomatoes in half. Place the omelet on a plate and cut into pieces.
Serve garnished with basil, lettuce, scallions and tomatoes.
