This one is simple to make for breakfast as well as dinner. You can add whatever you would like to it to create your own taste sensation.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

412 calories; protein 17.8g; carbohydrates 42.8g; fat 18.8g; cholesterol 194.8mg; sodium 284.6mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/17/2016
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. Read More
(7)

Most helpful critical review

Rating: 3 stars
11/15/2016
My family did not like this at all. Won't make it again. Read More
(2)
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/17/2016
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. Read More
(7)
Rating: 3 stars
11/15/2016
My family did not like this at all. Won't make it again. Read More
(2)
Rating: 4 stars
11/16/2017
Not a bad way to use leftover spaghetti. Read More
(1)
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Rating: 5 stars
01/20/2019
Delicious! I made it for a quick weekday dinner and served it with brown and serve sausage patties and a fresh fruit salad. Read More
(1)
Rating: 4 stars
12/24/2019
Can potatoes be used in place of the spegette Read More
Rating: 4 stars
07/08/2019
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. Read More
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Rating: 5 stars
05/18/2020
I would add a cheese sauce and I loved it! Read More
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