Pasta omelette with summer vegetables

Pasta omelette with summer vegetables

By

With its crisp pasta top and soft centre, this vegie-packed omelette is full of surprises.

The ingredient of Pasta omelette with summer vegetables

  1. 60ml (1/4 cup) extra virgin olive oil
  2. 1 clove garlic, crushed
  3. 2 zucchinis, halved widthwise, thinly sliced
  4. 1 Lebanese eggplant, halved widthwise, thinly sliced
  5. 300g ribbon pasta
  6. 5 eggs
  7. 40g (1/2 cup) finely grated parmesan
  8. 100g (2/3 cup) semi-dried tomatoes
  9. 60g kalamata olives, halved, pitted

The instruction how to make Pasta omelette with summer vegetables

  1. To make garlic oil, combine 2 tablespoons oil and garlic in a small bowl, then season with salt and pepper.
  2. Preheat a chargrill pan over medium heat. Working in 3 batches, lightly brush zucchinis and eggplant with garlic oil, then cook for 1 minute each side or until tender and lightly charred.
  3. Cook pasta in a large saucepan of boiling salted water for 6 minutes or until slightly firmer than al dente. Drain.
  4. Meanwhile, whisk eggs and parmesan together, then season. Add hot pasta to the egg mixture and toss well to combine. Add three-quarters each of the chargrilled vegetables, tomatoes and olives, and toss to combine.
  5. Preheat a grill to mediumu2013high. Meanwhile, heat a 26cm heavy-based frying pan over high heat, then add remaining 1 tablespoon oil. Pour omelette mixture into pan. Working quickly, tuck remaining vegetables, tomatoes and olives into the top of the omelette. Reduce heat to medium and cook for 5 minutes or until base and side are golden and omelette is half-cooked.
  6. Transfer pan to grill and cook for a further 5 minutes or until top is golden and omelette is just set. Serve immediately or at room temperature.

Nutritions of Pasta omelette with summer vegetables

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like