Wednesday, June 29, 2011

Dinner in Minutes!

Bake scrambled eggs with broccoli, leftover pasta, and chicken for a hearty dish you can serve for breakfast, lunch, or dinner.

1 cup broccoli florets
1 medium onion, chopped (1/2 cup)
2 Tbsp. olive oil
1-1/4 cups cooked penne or desired pasta
1 cup chopped cooked chicken
2 Tbsp. chopped fresh basil
8 eggs, lightly beaten
1/2 cup shredded mozzarella cheese

1. Preheat oven to 400 degrees F. In large oven-going skillet cook broccoli and onion in hot oil over medium heat 5 minutes or until tender. stir in penne, chicken, basil, and 1/4 teaspoon each salt and black pepper. 
2. Pour eggs over mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. Top with cheese. Bake 5 minutes or until set. Sprinkle with pepper. Makes 4 servings. 

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