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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 274.1
  • Total Fat: 8.9 g
  • Cholesterol: 169.4 mg
  • Sodium: 184.0 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 5.3 g
  • Protein: 16.9 g

View full nutritional breakdown of Spaghetti and Eggs! calories by ingredient
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Spaghetti and Eggs!

Submitted by: XARDION

Introduction

OK, don't let the name fool you! This is an excellent meal that uses up lots of left-overs. It can be prepared for breakfast, lunch, or dinner! My Dad used to make it when I was a kid and I still love it today! OK, don't let the name fool you! This is an excellent meal that uses up lots of left-overs. It can be prepared for breakfast, lunch, or dinner! My Dad used to make it when I was a kid and I still love it today!
Number of Servings: 4

Ingredients

    These ingredients are just left-overs we happened to have laying around, but feel free to use whatever veggies and noodles you have! Usually we have this a day or two after some pasta dish, we always cook extra. :)

    2 cups cooked pasta (I happened to have leftover penne)
    3 eggs, large
    1 egg white (feel free to adjust for your dietary needs)
    Diced onion
    Diced bell peppers
    Diced mushrooms
    Diced tomatoes
    Diced zucchini
    1 tsp butter/oil (I use Smart Balance)

Directions

This makes approximately four one cup servings. Cooking is super simple! Just add the veggies and a little bit of butter and cook them for a few minutes. Next dump in the noodles for a few more minutes, then add the egg! Some spinach leaves go great with this as well, though we didn't have any today. You can also add meat if you want (though I realize it will not be vegetarian, and even with the egg I guess that is debatable), I have used lunch meat in the past; like some smoked ham or turkey. Remember, this recipe is very flexible. Feel free to add almost any kind of left over noodle or vegetables that you have laying around.

Number of Servings: 4

Recipe submitted by SparkPeople user XARDION.






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