This is yet another recipe courtesy of the Good Egg. We made this one a few weeks ago, but I've been slow to get recipes written up lately and it initially slipped through the cracks.

The basic recipe is very simple: just scrambled eggs with some garlic, herbs, and Parmesan tossed with fresh noodles. It reminds me a bit of a spaghetti fritatta and a bit of the onion and fried egg pasta dish that TF and I used to make often (also from this cookbook). This one just uses scrambled eggs rather than fried.

In the notes below the recipe, the author mentions several possibile additions to the recipe: mushrooms, bacon, chicken, broccoli, sausage, or roasted red pepper. We had most of those things on hand already, so we decided to add a whole selection! The resulting pasta was probably much "busier" than the original recipe intended, but we liked it quite a lot and felt that it worked fairly well as a self-contained meal.

Hugo's Pasta Mama

Adapted from the Good Egg by Marie Simmons

Ingredients

• 1/4 c. unsalted butter
• 2-4 cloves garlic, minced
• 1 onion, chopped (optional)
• 250g cremini mushrooms, sliced (optional)
• 450g Beyond Meat Italian sausage (optional)
• 1 red bell pepper, chopped (optional)
• 1-2 c. chopped frozen spinach or kale (optional)
• 6-7 large eggs
• 1/4 c. grated Parmesan
• 2 Tbsp. chopped fresh (flat-leaf) parsley
• 1 tsp. chopped fresh oregano (or 1/2 tsp. dried oregano)
• 1/4 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 350g pasta of your chohice
• 2 Tbsp. chopped fresh basil

Directions

1. Melt butter over medium heat and put a pot of water on to boil.
2. Once the water boils, add the pasta and cook until al dente/tender-firm, then drain.
3. Meanwhile, add garlic and onion (if using).
4. Once onion has softened, add the mushrooms (if using). Cover and cook until mushroom have released their liquid.
5. Add sausage (if using) and cook until mushroom water has evaporated and sausage is cooked through.
6. Add bell pepper (if using) and cook for a minute or two.
7. Add spinach or kale (if using) and cook until greens have thawed and are heated through.
8. Whisk together the eggs, Parmesan, parsley, oregano, salt, and pepper and set aside.
9. Once pasta is cooked and drained and all of the various inclusions are cooked, add the pasta to the pan.
10. Pour the egg mixture over the pasta and cook, stirring gently, until the eggs are just set.
11. Sprinkle with basil and more Parmesan and serve.