“I have made this for all my four children, particularly when they were toddlers. Easy, fast and nutritious. Great for those night when dinner time is looming and you don't know what to make. This doubles and triples with ease. Most vegetables can be used instead of the ones listed, these are veggies I regularly have on hand. My husband like eating this with sweet chili sauce. Please note this recipe also works well for left over spaghetti.”
READY IN:
13mins
SERVES:
1-2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook noodles according to the directions.
  2. While noodles are cooking, grate the carrot and zucchini.
  3. Drain noodles well.
  4. In a medium sized bowl, beat the eggs and milk. Add other all ingredients, exept the butter and fold to combine.
  5. In a small skillet (8 inches by 1 inch) heat the butter over a medium- medium/high heat. Swill the pan to cover the base with butter.
  6. Pour in the batter.
  7. Using a folk, gently push the mix into the middle of the pan, letting the egg mix "fill up" the hole. Do this no more than four times.
  8. Once the omlete is 3/4 cooked, turn over to cook the other side. I use a plate to help me.
  9. The whole cooking process should take 7-8 minutes.
  10. Once cooked, cut into tringles and serve. If serving to a child, let cool for a few minutes.

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