Serves 2
Hands-on time: 10 minutes
Hands-off time: 30 minutes
INGREDIENTS
100g Fatti's & Moni's High Fibre Spaghetti
1 tbsp (14g) butter
1 clove garlic, crushed
1 tbsp (7,5g) cake flour
½ cup (125ml) milk
½ cup grated cheddar cheese
½ pack (100g) baby spinach
1 round (50g) feta, crumbled
4 large eggs, beaten
Serving suggestion: Chopped parsley
Sliced avocado
METHOD
1. Bring a medium-sized pot with 4 cups of salted water to a boil and add in the Fatti's & Moni's High Fibre Spaghetti. Boil for 8-9 minutes or until the pasta is al denté.
2. Drain the cooked spaghetti and set aside in a bowl until needed. *Chef’s Tip: Drizzle the pasta with some oil and toss lightly to prevent the spaghetti from sticking!
3. Over a medium heat, melt the butter in a medium-sized, non-stick frying pan and add in the garlic. Cook for 1 minute, stirring constantly. Add in the flour and stir until it clumps together slightly with the butter and garlic. Pour the milk in slowly, stirring well until thickened and lump-free, 4-5 minutes.
4. Add the grated cheddar cheese into the milk mixture and stir gently until the cheese has melted.
5. Add the spinach and the feta and mix well into the cheese sauce until the spinach has wilted, about 5 minutes.
6. Pour in the beaten eggs, stirring, and tip the cooked spaghetti over into the cheese sauce. Stir well until the spaghetti is covered in the eggy sauce and level out the mixture with the back of a spoon.
7. Cover the pan with the lid and allow to cook over a low-heat for about 10-15 minutes or until the sauce has set on the bottom of the pan.
8. Transfer the spaghetti omelette to a serving plate and sprinkle with fresh, chopped parsley. Serve with sliced avocado and orange juice and ENJOY!
Planning to try this?
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