This would be a great way for Dad to start the day on Father’s Day. If your Dad is a meat lover, you could add some diced ham to this to make a breakfast that he’ll enjoy. But, this is an egg dish that works for any meal; breakfast, lunch or dinner. When I make rice or pasta for a recipe, I
like to make a little extra that I can refrigerate or freeze and have ready to go for a dish like this. It’s possible to buy prepared rice and pasta at the grocery store but both cost more if they are prepared and there’s so much more packaging involved and I’m always thinking about all the landfills I see from the freeways and I don’t want to over contribute! You can use eggs or egg whites in the cardboard carton if you want to cut calories. Sometimes I use a few whole eggs along with the egg whites. If you are lucky enough to have fresh dill, rosemary, parsley and thyme growing in your garden; triple
the amount of dried and use fresh.
2 cups beaten eggs (8 eggs)
2 teaspoons olive oil
2 medium tomatoes, diced
2 or 3 chopped green onions
½ of a bell pepper, diced
4 or 5 asparagus spears, chopped
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¾ teaspoon dried dill
1 teaspoon dried parsley
½ cup crumbled feta cheese
2 cups prepared pasta
In large sauté pan, add oil, vegetables and herbs over medium high heat and sauté for 4 to 5 minutes, until vegetables are
crisp/tender. Add pasta to pan and mix briefly until evenly distributed. Pour eggs and cheese into pan and stir. Reduce heat to medium low and cover for 5 to 7 minutes. Egg mixture should be solid (doesn’t wiggle when you shake the pan).
You can speed up the process by putting the pan under the broiler until lightly browned. Cut into wedges and enjoy.
Here’s a couple of my kitchen helpers and pictures of what’s in bloom in my garden. Karen