Spaghetti – Omelette

Directions

1. 1
   Cook spaghetti in boiling saltwater 10 to 13 minutes or al dente, drain and set aside.
2. 2
   Cut carottes and zucchini in fine stripes or in small cubes.
3. 3
   Chop onions and garlic
4. 4
   Heat oil in frying pan, add vegetable, onions and garlic and fry 2 to 3 minutes or until onions are translucent.
5. 5
   Add spaghetti and mix lightly.
6. 6
   In a small bowl beat together... eggs, milk, 2 tablespoon fresh or 1 tablespoon dried parsley and season to taste
7. 7
   Pour seasoned eggmixture over vegetables and let cook over low heat, during the cooking process make a few small cuts with a spatula to allow the egg to flow on the bottom to cook a little faster.
8. 8
   When eggmixture is set either flip the omelette to brown the top or just sprinkle it already with the leftover parsley.
9. 9
   Serve immediately with a salad of choice.
10. 10
    Guten Appetit.