We stumbled on this recipe by accident when we were making the regular pasta frittata. Turned out to be yummy and a healthy breakfast. It is also a quick recipe and an appealing dish for kids
Ingredients:
Angel hair pasta/linguine - 6 ounces (about 1 medium bowl,broken into half)
Eggs - 2
Asparagus((chopped) - 1/2 cup
Onions (finely chopped) - 1/2 cup
Garlic - 2 cloves(finely chopped)
Ginger - 1/4 inch (finely chopped)
Green chilli - 1/2 or 1 depending on spice level(finely chopped)
Mint leaves - 4-5 leaves (finely chopped)
Grated cheese (Pepper jack) - 1/2 cup
Salt - as required
Oil of choice - 2-3 tsps
Heat a skillet, preferably a non-stick one and start cooking the pasta after adding water*. Cook it uncovered. In a bowl, break the eggs and beat well as you add the rest of the ingredients except the oil and mint.
In the meantime pre-heat the oven to 400 F. As the pasta cooks ad water is almost absorbed add a tsp of oil and the egg mixture. Reduce the heat and stir in so that the egg mixture blends well with the pasta.
Cook covered for about 2-3 minutes until the egg is about 3/4 done and switch off heat. Now add the chopped mint and grated cheese and stir well.
Grease a muffin pan or if you use a non-stick you can avoid this step. Scoop the pasta egg mixture into each muffin cup until it's top. Bake for about 5 - 7 minutes.
Take the pan out of the oven. Let it cool for about 5 minutes and it should come out clean.
Tips:
Ingredients:
Angel hair pasta/linguine - 6 ounces (about 1 medium bowl,broken into half)
Eggs - 2
Asparagus((chopped) - 1/2 cup
Onions (finely chopped) - 1/2 cup
Garlic - 2 cloves(finely chopped)
Ginger - 1/4 inch (finely chopped)
Green chilli - 1/2 or 1 depending on spice level(finely chopped)
Mint leaves - 4-5 leaves (finely chopped)
Grated cheese (Pepper jack) - 1/2 cup
Salt - as required
Oil of choice - 2-3 tsps
Heat a skillet, preferably a non-stick one and start cooking the pasta after adding water*. Cook it uncovered. In a bowl, break the eggs and beat well as you add the rest of the ingredients except the oil and mint.
In the meantime pre-heat the oven to 400 F. As the pasta cooks ad water is almost absorbed add a tsp of oil and the egg mixture. Reduce the heat and stir in so that the egg mixture blends well with the pasta.
Cook covered for about 2-3 minutes until the egg is about 3/4 done and switch off heat. Now add the chopped mint and grated cheese and stir well.
Grease a muffin pan or if you use a non-stick you can avoid this step. Scoop the pasta egg mixture into each muffin cup until it's top. Bake for about 5 - 7 minutes.
Take the pan out of the oven. Let it cool for about 5 minutes and it should come out clean.
Tips:
1.* The package directions ask for more water than needed, so you can reduce the quantity by half a cup.
2. I add my pasta to cold water and let them boil together, this makes them less sticky but it doesnt matter in this recipe as we need them sticky.
3.You could add any other variety of melting cheese, spices or vegetables other than the ones we used.
4.Adding some grated cheese on top of the muffin before baking adds extra flavour to the =m.
