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🍝 Flatbread-style Omelet with Mushrooms and Pasta

685 kcal · 30 min · 4 servings

Flatbread-style Omelet with Mushrooms and Pasta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Boil water in a pot and add some salt. Cook the thin pasta (Capellini) in it, but keep them slightly firm to the bite. Immediately rinse the pasta with cold water and let them drain.
  2. 2. Clean the mushrooms and slice them. Wash the spring onions, cut them diagonally into rings, and set aside a few green rings for decoration.
  3. 3. Peel the garlic clove and chop it finely. Whisk the eggs in a bowl with the cream, the chopped parsley, and the Parmesan. Season the mixture with salt and pepper.
  4. 4. Heat two tablespoons of oil in a pan. Add the mushrooms and garlic and sauté them for one to two minutes.
  5. 5. Distribute the drained pasta and the spring onions evenly over the mushrooms in the pan.
  6. 6. Pour the egg cream mixture over the pasta. Cook the omelet over medium heat for three to four minutes until the bottom is golden brown.
  7. 7. Place a large plate on the pan. Hold the plate and pan firmly together and flip the omelet onto the plate.
  8. 8. Add a little more oil to the empty pan. Gently slide the omelet back into the pan so that the uncooked side is facing down.
  9. 9. Cook the omelet for another three to four minutes on the second side until it is golden brown.
  10. 10. Remove the finished omelet from the pan and place it on a large plate. Decorate it with the reserved spring onions and fresh basil.
  11. 11. Serve the omelet with fresh leaf salad according to your taste.

Nutrition per serving