SPAGHETTI BAKE
200 g spaghetti
warm, tap water
oil
salt
1-2 onions
250 g mushrooms, sliced
7,5 ml dried parsley
6 eggs
250 ml cream
salt and pepper to taste
Feta cheese
Place spaghetti in Gourmet Deep Roaster, cover with water, add salt and oil. Microwave covered for 15 – 20 minutes until done. Allow to stand for 10 minutes, strain and rinse pasta. Season to taste, drizzle with a little oil and allow to stand.
Microwave onion and a little oil or butter uncovered for 3 minutes. Add mushrooms and parsley.
Beat eggs and cream together, season. Roll a little spaghetti onto a fork and place in a greased Soup Mug. Divide spaghetti between Soup Mugs. Place onions and mushrooms on top of spaghetti. Pour
egg mixture over, crumble Feta over. Bake at 180ºC for 20 minutes till set. Serve for breakfast or as lunch with a salad.
