A NOMVEX RECIPE
Cardamom vermicelli & eggs, balaleet-inspired
Vegetarian2 servings≈ 25 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Dry vermicelli160 g
- Eggs3 pieces
- Sugar25 g
- Ground cardamom2 g
- Olive oil15 ml
- Water450 ml
Declared allergenic ingredients: cereals containing gluten, eggs. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Cook vermicelli in water following the packet, then drain.
Warm with sugar, cardamom and half the oil until the liquid evaporates.
Beat and cook eggs as an omelette in remaining oil until fully set. Serve over the vermicelli.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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