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Pasta for breakfast? Why not? This is a great dish that can really be served for lunch or dinner as well. But, with the eggs we decided to call it breakfast pasta. It is filling and satisfying. The best thing is that you can really play with it any way you like...change ingredients and add something you really like.



Cost per recipe $1.88 view details


  1. Boil about 4 cups of water and soak the sun-
  2. dried tomato halves for about 15 - 20 minutes
  3. to soften them. Remove the tomatoes and set aside.
  4. Add the reserved liquid from the tomatoes to a
  5. larger pot. Add more water and cook the pasta al-dente.
  6. Meanwhile, chop the onion, sun dried tomatoes, bell pepper,
  7. fresh basil and mince the garlic.
  8. In a small to medium size bowl, whisk together the eggs
  9. and milk. Add a little ground black pepper.
  10. In a medium to large size skillet heat the olive oil. Add the
  11. onions, peppers and garlic and cook on medium heat til tender
  12. (about 5 - 8 minutes).
  13. When the pasta is finished cooking, drain and rinse it.
  14. Add the pasta to the skillet and mix to turn in the onion and
  15. peppers. Add the red pepper flakes. Saute for 1 to 2 minutes
  16. stirring to avoid burning the pasta.
  17. Pour the egg mixture into the skillet and immediately begin
  18. to toss it with the pasta. This coats the pasta with the egg
  19. rather than having it all sink to the bottom.
  20. Add in the sun dried tomatoes, fresh basil and red pepper flakes.
  21. Mix it thoroughly. By now the egg will begin to set (cook). Allow
  22. the mixture to settle, reduce the heat to low and cover with a lid.
  23. Cook for about 5 - 8 minutes.
  24. Carefully place a wide spatula under the pasta mixture and flip
  25. it in the skillet. Allow it to cook another 5 - 8 minutes.
  26. When done, flip onto large serving plate, sprinkle with Asiago
  27. cheese and cut into quarters.
  28. Serve with avocado slices and a side of salsa or fruit slices and
  29. toast.
  30. Serves 4


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 344g
Calories 495  
Calories from Fat 356 72%
Total Fat 39.88g 50%
Saturated Fat 9.44g 38%
Trans Fat 0.0g  
Cholesterol 751mg 250%
Sodium 275mg 11%
Potassium 476mg 14%
Total Carbs 10.31g 3%
Dietary Fiber 1.5g 5%
Sugars 7.13g 5%
Protein 25.15g 40%
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  • Frank Fariello
    Why not, indeed! Looks great. And I've been known to eat pasta (usually leftover from the previous night's dinner) for breakfast, too... :)
    • Patricia Turo
      I thought I was the only one who ate pasta for breakfast. I usually just eat leftovers. This sounds very interesting.
      Yo he cocinado/probado esta receta

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