It’s easy to prepare this dish for dinner or breakfast. To make your own flavor profile, you can add whatever you like.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ (14 ounce) package spaghetti
- 3 tablespoons olive oil, divided
- 4 eggs, beaten
- ½ onion, diced
- ¼ cup chopped baby bella (crimini) mushrooms
- ¼ cup frozen peas
- ¼ cup shredded carrots
- ½ cup freshly grated Parmesan cheese
- salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Heat 1 tablespoon oil in a skillet over medium heat; cook and stir eggs in the hot oil until set and scrambled, about 5 minutes.
- Heat remaining 2 tablespoons oil in a separate skillet over medium-high heat; saute onion, mushrooms, peas, and carrots until onion is browned, about 10 minutes. Add pasta to onion mixture and toss. Add eggs and mix well. Sprinkle Parmesan cheese, salt, and pepper over pasta mixture and toss.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 195 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 285 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Made this as is, added creole seasoning as well, turned out great. And paired with some johnsonville breakfast links
I would add a cheese sauce and I loved it!
Can potatoes be used in place of the spegette
I don’t really think this is a breakfast, just because there are eggs in it. It’s more a light dinner. This is similar to Carbonera. Be sure to have a platter ready before adding the eggs and then move pasta out of the pan quickly before the eggs get too dry.
Delicious! I made it for a quick weekday dinner and served it with brown and serve sausage patties and a fresh fruit salad.
Not a bad way to use leftover spaghetti.
My family did not like this at all. Won’t make it again.
This would make a really nice fast dinner, as well as a good breakfast. I had some leftover fettuccine, so I used that instead of cooking spaghetti. Add any veggies you have, thinking artichoke hearts would be an excellent addition. Next time, I think I would save a pan and just push the pasta and veggies to the side and scramble the egg in the same pan. Mine was just a tad dry, I think that is because I used leftover pasta. Reserve a little pasta water to add at the end, if you want a little saucier dish. Thanks for a good Sunday breakfast.