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🍝 Vegetable Omelette with Pasta

630 kcal · 30 min · 4 servings

Vegetable Omelette with Pasta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring water to a boil in a pot and add salt.
  2. 2. Cook the pasta in this water until it is still slightly firm (al dente).
  3. 3. Drain the pasta.
  4. 4. Rinse the pasta briefly with cold water.
  5. 5. Let the pasta drain well.
  6. 6. Turn on the oven and set it to 200 degrees Celsius.
  7. 7. Set the oven heating to top and bottom heat.
  8. 8. Thaw the peas if they are frozen.
  9. 9. Wash the peppers under running water.
  10. 10. Cut the peppers in half lengthwise.
  11. 11. Remove the seeds and white inner walls of the peppers.
  12. 12. Cut the peppers into small cubes.
  13. 13. Pour the corn into a sieve.
  14. 14. Rinse the corn under running water.
  15. 15. Let the corn drain well in the sieve.
  16. 16. Whisk the eggs in a bowl.
  17. 17. Add the milk to the eggs.
  18. 18. Add the cream to the mixture.
  19. 19. Add the cheese to the mixture.
  20. 20. Whisk everything well together.
  21. 21. Stir the rosemary into the egg mixture.
  22. 22. Season the mixture with salt.
  23. 23. Season the mixture with pepper.
  24. 24. Peel the shallot.
  25. 25. Peel the garlic.
  26. 26. Chop the shallot finely.
  27. 27. Chop the garlic finely.
  28. 28. Heat oil in a tall pan.
  29. 29. Add the shallot and garlic to the hot pan.
  30. 30. Sauté the vegetables until translucent.
  31. 31. Add the prepared vegetables to the shallot and garlic.
  32. 32. Sauté the vegetables briefly.
  33. 33. Add the drained pasta to the pan.
  34. 34. Mix the pasta with the vegetables.
  35. 35. Pour the egg-cream mixture over the noodle-vegetable mixture.
  36. 36. Let the mixture set briefly in the pan.
  37. 37. Place the pan in the preheated oven.
  38. 38. Bake the dish for 10 to 15 minutes.
  39. 39. Remove the pan from the oven.
  40. 40. Cut the omelette into pieces.
  41. 41. Serve the dish.

Nutrition per serving