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Ingredients40 m servings 412
Original recipe yields 4 servings
- 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.
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- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 412 calories; 18.8 42.8 17.8 195 285 Full nutrition
ReviewsRead all reviews 4
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 artichok...