Pasta Scramble with Tomato Salad

Ingredients

• 500 g whole wheat pasta (e.g., horned shapes)
• Salt
• 1 kg tomatoes
• 70 g onions (1 onion)
• 7 tbsp rapeseed oil
• 4 tbsp balsamic vinegar
• 1 tsp Honey
• Pepper
• 2 bunches chives
• 60 g Parmesan Cheese (1 piece)
• 7 eggs
• 150 ml Milk (3.5% fat)
• nutmeg

Instructions

1. 1.

   Cook pasta according to package instructions in plenty of salted water until al dente.

2. 2.

   While the pasta cooks, wash tomatoes, halve them, remove stems and cut into thin slivers.

3. 3.

   Peel onion, finely dice it and add to a bowl with the tomato slices.

4. 4.

   In a small bowl whisk together 5 tbsp oil, balsamic vinegar, honey, salt and pepper to make a dressing; pour over the tomato salad.

5. 5.

   Wash chives, shake dry and slice into rings. Grate parmesan finely.

6. 6.

   Whisk grated cheese with eggs and milk in a bowl; season with salt, pepper and a pinch of nutmeg.

7. 7.

   Heat remaining oil in a non‑stick pan, pour in the egg mixture and cook over medium heat, stirring gently until set.

8. 8.

   Drain pasta, let it dry slightly and fold into the scrambled eggs with chives. Serve with tomato salad.