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Scrambled Eggs with Pasta and Cherry Tomatoes
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MH Low Calorie
When you face a stressful day, fortify yourself with this dish, which I discovered at a West Hollywood, California, eatery. Its combination of pasta and eggs often tempts children who are fussy eaters.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Stack the basil leaves and roll lengthwise into a fat roll. Holding the roll with one hand, use a sharp knife to slice crosswise into fine shreds. Set aside.
In a bowl, whisk together the eggs, egg white, salt, and 3 or 4 grinds pepper.
In a medium skillet, melt the butter over medium heat. Add the egg mixture. As soon as the eggs set on the bottom, add the pasta. Scramble until the eggs are almost done as you like, then mix in the tomatoes. Divide the eggs between two plates. Sprinkle on the cheese and basil. Serve immediately.
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