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🍝 Vegetable Pasta Omelette

765 kcal · 30 min · 4 servings

Ingredients

• 50 g dried mushrooms (e.g. shiitake or porcini)
• 1 eggplant
• 1 tbsp olive oil
• 100 g cherry tomatoes
• 1 red bell pepper
• 1 zucchini
• 30 g black olives (pitted)
• 400 g penne
• salt
• 200 ml heavy cream
• 100 ml milk
• 4 eggs
• pepper (from the mill)
• 1 pinch freshly ground nutmeg
• 2 garlic cloves
• 1 tsp pickled green peppercorns
• 100 g grated alpine cheese

Instructions

1. 1. Soak the mushrooms in plenty of water.
2. 2. Wash the eggplant and cut it into cubes.
3. 3. Fry the eggplant cubes in hot olive oil for 2 to 3 minutes.
4. 4. Wash the cherry tomatoes.
5. 5. Wash the pointed peppers.
6. 6. Cut the pointed peppers into rings and remove the seeds.
7. 7. Wash the zucchini.
8. 8. Halve the zucchini lengthwise and slice it.
9. 9. Halve the olives.
10. 10. Cook the penne in plenty of salted water until very al dente.
11. 11. Drain the pasta.
12. 12. Rinse the pasta with cold water.
13. 13. Preheat the oven to 200 degrees Celsius with top and bottom heat.
14. 14. Whisk the cream with the milk and the eggs.
15. 15. Season the mixture with salt, pepper, and nutmeg.
16. 16. Peel the garlic cloves.
17. 17. Press the garlic into the egg milk.
18. 18. Stir in the pickled peppercorns.
19. 19. Drain the mushrooms.
20. 20. Squeeze the water out of the mushrooms well.
21. 21. Place the pasta in a flameproof pan.
22. 22. Mix the pasta with the zucchini, eggplant, mushrooms, olives, and cherry tomatoes.
23. 23. Pour the egg milk over the mixture.
24. 24. Sprinkle the dish with cheese.
25. 25. Bake the omelette for about 30 minutes in the preheated oven.
26. 26. Top the omelette with the pepper rings after half the cooking time.
27. 27. Finish cooking the omelette.
28. 28. Serve the dish hot.

Nutrition per serving

• kcal: 765
• Protein: 32 g · Fett/Fat: 35 g · Carbs: 81 g