Step-by-step recipe with a photo of an omelet with tomatoes, bell peppers and pasta at home. Features of cooking. Ingredient combinations and recipe video.
Delicious, quick to prepare and familiar morning dishes - scrambled eggs and pasta. This includes quick snacks, a nutritious breakfast, and a hearty lunch for the whole family. In this review, let's combine these two dishes in one dish and make an omelet with tomatoes, bell peppers and pasta. Lightly fried vegetables and hearty pasta with eggs are a harmonious combination. The omelet turns out to be appetizing and colorful, tasty and tender.
Absolutely all vegetables can be vegetable additives to pasta: peppers, tomatoes, zucchini, eggplants. To taste, you can replace or add vegetable components to the dish. So while summer lasts, use the recipe and make a pasta with vegetables. We use straws as a paste, but you can take other types of pasta. The main thing is to give preference to pasta made from durum flour. They do not boil soft, taste good, are more useful and less harmful to the figure. Pay attention to the packaging with pasta, which indicates the type of flour.
Pasta for a dish can be cooked freshly or used yesterday's and make a full-fledged delicious breakfast out of them. Then in just 15 minutes you can satisfyingly and tasty feed the whole family with breakfast, lunch or dinner!
See also how to make a sweet bell pepper omelet.
- Caloric content per 100 g - 245 kcal.
- Servings - 1
- Cooking time - 20 minutes
Ingredients:
- Pasta - 50 g
- Milk - 30 ml
- Greens (any) - several branches
- Vegetable oil - for frying
- Tomatoes - 0, 5 pcs.
- Eggs - 2 pcs.
- Sweet pepper - 1 pc.
- Salt - 0.5 tsp or to taste
Step-by-step preparation of an omelet with tomatoes, bell peppers and pasta, recipe with photo:
1. Fill a saucepan with drinking water, season it with salt and place on the stove. Bring to a boil and dip the pasta in it. Stir to keep them from sticking together, turn heat to medium and cook until tender. Cooking times are indicated on the manufacturer's packaging. If no cooking time is specified, taste the pasta. When they're ready, tip them over onto a sieve to drain all the water.
2. Pour the contents of the eggs into a deep bowl and season with a pinch of salt.
3. Whisk the eggs until smooth.
4. Pour milk into the egg mass and mix again.
5. Wash greens, dry with a towel and finely chop. Greens can be any: dill, parsley, basil, cilantro, etc.
6. Transfer the greens to the egg and milk mass and stir.
7. Remove the stalk from the bell peppers, cut in half and remove the seed box. Then cut off the partitions and cut into cubes, strips, or any other convenient shape.
Put the pan on the stove, add vegetable oil and heat well. Send prepared peppers into it. Heat medium and fry, stirring occasionally, until lightly golden brown. Frying time is about 5 minutes.
8. Wash the tomatoes and dry with a paper towel. Cut them into medium-sized cubes and send to the skillet. Do not chop the tomatoes very finely, otherwise they will flow and turn into mashed potatoes. For the same reason, choose tomatoes that are firm and firm so that they retain their shape when sliced. Send the tomatoes to the pepper pan, stir and fry for 1-2 minutes.
9. Send the boiled pasta to the pan to the fried vegetables and stir.
10. Pour the egg mixture over the food and swirl over the pan until the mixture spreads all over the bottom. Add grated cheese if desired.
eleven. Heat the stove to medium heat, cover the pan with a lid and cook until the eggs coagulate. Serve hot, freshly cooked omelet with tomatoes, bell peppers and pasta. You can even in a frying pan, because it keeps food warm for a long time.
See also a video recipe on how to make an omelet with bell pepper.
