| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 8 ounces sweet Italian sausage, casings removed
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups cooked small pasta, such as elbow or pennette
- 1 cup cooked vegetables, such as green beans or broccoli, chopped into 1/2-inch pieces (4 ounces)
- 6 large eggs, at room temperature, beaten
- 1/2 cup shredded provolone (4 ounces)
- 1/3 cup freshly grated Parmesan
Instructions
- In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the sausage, red pepper flakes, if using, salt and pepper. Using a wooden spoon, break the sausage into 1/2-inch pieces. Cook, stirring occasionally, until cooked through, about 8 minutes. Add the pasta, vegetables and beaten eggs. Stir until the eggs are almost scrambled, about 2 to 3 minutes. Remove the skillet from the heat and stir in the cheese. Allow the cheese to melt slighty. Transfer the scramble to 4 plates and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 529 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 36 g |
| Cholesterol | 324 mg |
| Sodium | 855 mg |
| Serving Size | 1 of 4 servings |
| Calories | 529 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 36 g |
| Cholesterol | 324 mg |
| Sodium | 855 mg |
Reviews
Can’t wait to try this
5 STARS ARE FOR RAFFY!!!