Breakfast Pasta
Servings: 6
Calories: 672kcal
Ingredients
- 1 pound linguine
- 3 tablespoons extra virgin olive oil
- ½ pound baby new potatoes, quartered
- 1 medium yellow onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 tablespoons fresh thyme, minced
- 1 tablespoon unsalted butter
- 4 eggs plus 2 egg whites, lightly beaten
- ⅔ cup cheddar cheese, grated
- ½ pound bacon, cooked and crumbled
- salt and pepper to taste
Instructions
- Place a large pot, filled with water, over medium-high heat and bring to a boil.
- Once the water has come to a boil, drop the pasta in along with a small handful of salt (about 3 tablespoons).
- Cook the pasta for 7 to 9 minutes or until al dente, stirring frequently.
- Drain the pasta, toss with a small amount of oil and set aside.
- Place the olive oil in a large sauté pan and place over medium heat.
- Add the potatoes to the pan and season with salt and pepper.
- Sauté for 5 minutes and add the onion, bell peppers and thyme. Season with salt and pepper and stir.
- Sauté the mixture for 6 to 8 minutes or until the onions and peppers have softened and the potatoes become fork tender.
- Pour the mixture into a bowl and set aside.
- Place the pan back on the stove over medium heat and add the tablespoon of butter.
- Pour the beaten eggs to the pan and gently scramble for about 2 minutes.
- Add the cheese and stir. The mixture should still be a partially runny.
- Add the linguine and potato mixture to the pan and toss together until everything is fully combined and the eggs have cooked through. Season with salt and pepper.
- Sprinkle the bacon over the pasta and serve hot.
Nutrition
Calories: 672kcal | Carbohydrates: 67g | Protein: 31g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 164mg | Sodium: 777mg | Potassium: 643mg | Fiber: 4g | Sugar: 4g | Vitamin A: 759IU | Vitamin C: 31mg | Calcium: 141mg | Iron: 3mg