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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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We have always eaten pasta for breakfast - leftover or fresh cooked - with tomato sauce or chicken broth and cheese. This is the ultimate recipe. Imagine serving this at your next brunch (lunch or dinner). From the Little Tree B&B, Taos, NM. Ingredients:
8 ounces spaghettini |
3 tablespoons olive oil |
1 tablespoon butter |
2 cloves garlic, pressed |
6 fresh mushrooms, sliced |
4 green onions, sliced |
2 roma tomatoes, diced |
6 eggs |
2 tablespoons fresh parsley, chopped |
1 1/2 teaspoons chopped fresh basil, chopped |
1/2 cup finely grated parmesan cheese |
Directions:
1. While pasta is cooking, saute garlic and mushrooms in 1 Tablespoon olive oil.
2. Before mushrooms are thoroughly cooked, add green onions, remove from heat and reserve for later use.
3. Crack eggs into bowl and lightly beat.
4. When pasta is cooked, drain.
5. In large skillet melt butter with 1 Tablespoon olive oil, add pasta to skillet and stir briefly.
6. Add eggs and half of the Parmesan cheese, stir until eggs begin to form curds on pasta.
7. Then add garlic, mushrooms, green onions, basil, and chopped parsley.
8. Lastly, add chopped tomatoes, stirring briefly to incorporate.
9. Immediately place on serving plates and sprinkle with fresh ground black pepper and rest of cheese.
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