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Peel onion and cut into thin rings, zucchini into slices.
Sauté onion rings covered over low heat until tender.
Remove cover and brown over high heat. Add zucchini, salt and brown
lightly over medium heat, stirring constantly. Remove vegetables out of
the pan and let drain on paper towels. Whisk the eggs in a bowl, add
herbs and parmesan, season with salt and pepper. Add spaghetti and
vegetables, and mix well. Meanwhile heat oil in another pan and pour in
the egg-spaghetti mixture. Fry over medium heat until crispy and
brown and turn around. Shake pan again and again, so that nothing is
attached. |
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