Ancestral Inheritance Menu Breakfast Pasta

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Breakfast Pasta

"This one is easy to make for breakfast in addition to dinner. You can upload whatever you would really like to it to create your very own flavor sensation."

Ingredients :

1/2 (14 ounce) package spaghetti
3 tablespoons olive oil, divided
4 eggs, beaten
half of onion, diced
1/four cup chopped baby bella (crimini) mushrooms
1/four cup frozen peas
1/four cup shredded carrots
1/2 cup freshly grated Parmesan cheese
salt and ground black pepper to flavor

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring once in a while till cooked through however firm to the chew, about 12 minutes. Drain.
Heat 1 tablespoon oil in a skillet over medium heat; cook dinner and stir eggs in the warm oil till set and scrambled, about 5 minutes.
Heat remaining 2 tablespoons oil in a separate skillet over medium-high warmth; saute onion, mushrooms, peas, and carrots till onion is browned, approximately 10 mins. Add pasta to onion aggregate and toss. Add eggs and blend properly. Sprinkle Parmesan cheese, salt, and pepper over pasta combination and toss.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, cook it calmly, and make easy-up simpler.

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