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Ingredients
| pasta (spaghettini): 8 oz |
| olive oil: 3 Tbl |
| salted butter: 1 Tbl |
| garlic: 2 cloves (pressed) |
| white mushrooms: 6 whole mushrooms (sliced) |
| green onions - spring or scallion: 4 whole onions (sliced) |
| roma tomatoes: 2 (diced) |
| eggs: 6 |
| parsley: 2 Tbl (chopped) |
| fresh basil (chopped): 1 1/2 tsp (chopped) |
| grated parmesan cheese: 1/2 cup (finely grated) |
Breakfast Pasta
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
- While pasta is cooking, saute garlic and mushrooms in 1 Tablespoon olive oil.
- Before mushrooms are thoroughly cooked, add green onions, remove from heat and reserve for later use.
- Crack eggs into bowl and lightly beat.
- When pasta is cooked, drain.
- In large skillet melt butter with 1 Tablespoon olive oil, add pasta to skillet and stir briefly.
- Add eggs and half of the Parmesan cheese, stir until eggs begin to form curds on pasta.
- Then add garlic, mushrooms, green onions, basil, and chopped parsley.
- Lastly, add chopped tomatoes, stirring briefly to incorporate.
- Immediately place on serving plates and sprinkle with fresh ground black pepper and rest of cheese.