Eggs with Pasta and Veggies

I used thin, egg noodles here, but spaghetti, angel hair, or fettuccine would all work as well.
8 ounces / 225 g cooked, leftover pasta
2 eggs
fine grain sea salt
1 tablespoon olive oil
1 tablespoon unsalted butter
3 big handfuls of sliced asparagus, and/or pea shoots, or tiny broccoli trees, or shredded greens – anything quick cooking and fresh
chopped avocado
chopped herbs
Use your fingers to fluff up the leftover pasta a bit, so its not clumpy or stuck together. Set aside.
In a small bowl crack the eggs and beat them really well with a pinch of salt.
In a big skillet melt the oil and butter over medium high heat. If you’re using a vegetable that might take longer to cook than others, add those to the pan – for example, asparagus or broccoli. Add a couple pinches of salt, stir, cover, and cook for a couple minutes. Until the vegetables are bright, and just cooked. Now stir in anything that just needs a quick flash of cooking – in this case pea greens, but chopped greens would go in at this point if you’re using those. Stir, and cook just until tender – a minute or so. Pull about 1/3 of the vegetables out of the pan and set them aside.
Now, add the pasta to the skillet, and toss well. Once the pasta is hot, turn down the heat, wait a moment, then quickly stir in the eggs. Stir well, then cover the pan, remove from heat, and let everything sit for a minute. Uncover, give everything another toss, the egg should be cooked through. Taste, and adjust the seasoning before dividing between two plates. Top with the reserved vegetables, and some chopped avocado.
Serves 2.
http://www.101cookbooks.com/archives/spring-pasta-recipe.html

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This entry was posted in Asparagus, Avocado, Breakfast, Broccoli, Broccoli Rabe, Chard, Kid-Friendly Recipes, Pasta, Pea Tendrils, Peas, Spinach, Vegetarian Main Dishes. Bookmark the permalink.

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