Pasta omelette

Name: Pasta omelette
Yield: 4 servings
Cuisine: Bistro
Ingredients: 250.00 ml pasta shells uncooked; 200.00 g courgettes sliced; 0.00 oil for frying; 8.00 eggs; 0.00 salt and freshly ground black pepper to taste; 100.00 g cherry tomatoes halved; 50.00 g sun-dried tomatoes chopped; 250.00 ml cheddar cheese grated

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

250.00 ml	pasta shells — uncooked
200.00 g	courgettes — sliced
0.00	oil — for frying
8.00	eggs
0.00	salt and freshly ground black pepper — to taste
100.00 g	cherry tomatoes — halved
50.00 g	sun-dried tomatoes — chopped
250.00 ml	cheddar cheese — grated

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Method:

Cook the pasta in rapidly boiling salted water until just tender, then drain.
Meanwhile sauté the marrows in a little oil until done but still firm.
Mix with the drained pasta.
Beat the eggs and season to taste with salt and pepper.
Add the cherry tomatoes, sun-dried tomatoes and three-quarters of the cheese to the pasta mixture.
Slowly heat oil in a large pan until hot.
Add the egg mixture to the pasta mixture and cook slowly until nearly set.
Sprinkle the remaining cheese on top and place under a hot grill until golden brown.
Slice into wedges and serve.