Breakfast Pasta
Yield
4 servingsPrep
30 minCook
10 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
spaghetti
|
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
butter
|
|
| ¼ | cup |
cheese
grated, kind of your choice |
|
| 1 | x |
ham
pepperoni, or bacon (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
spaghetti
|
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
butter
|
|
| 59 | ml |
cheese
grated, kind of your choice |
|
| 1 | x |
ham
pepperoni, or bacon (optional) |
*
|
Directions
In a stock pot cook the pasta in boiling water until tender.
Drain and return to the pan.
In a small bowl beat the egg and pour over the hot pasta along with the butter and most of the cheese.
Place over low heat and stir until the egg is set on the pasta and the cheese is melted.
Pepperoni, ham, or crumbled bacon may be added, if desired.
Top each serving with more grated cheese.
