Pasta Omelette


  • Half a pack of penne pasta
  • 5 eggs
  • 150 g mushrooms
  • 1 teaspoon of peas
  • 1 teaspoon of corn
  • 5~6 sprigs of parsley
  • Half a glass of grated cheddar cheese
  • Half a teaspoon of olive oil
  • Salt
  • Black pepper
  • white pepper


Boil the pasta to the smooth. Strain the water, cool it and put it in a deep bowl. Add thinly sliced mushrooms, finely chopped parsley, peas, corn, olive oil, salt and pepper and mix. Crack the eggs into a separate bowl and beat well with a fork. Add the cheddar cheese and mix. Add the egg mixture to the pasta with vegetables and mix. Remove the base of the springform cake tin and lay grease-proof paper on it. Close the mold and squeeze the paper in between. Spread margarine on the sides of the mold. Pour the mortar into the mold. Leave for 10 minutes to allow the material to work together. Bake in a preheated oven at 180-200 degrees for 25-30 minutes. Serve hot.

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