There’s this restaurant close by that’s my favorite place to go for delicious, healthy food, but it’s not only for the health conscious. It’s called Hugo’s and I love it there. They have vegan cheese and tofu and mung beans and other vegan-y stuff that the healthiest eater can enjoy, but they also have burgers and mozzarella and pasta and other things that the not so health conscious can eat, as well. I was inspired to make this from their breakfast pasta. I’ve never actually gotten it, but I consider it every time we go and I saw it featured on The Food Network one time.
Breakfast pasta sounds like such a good idea to me because it’s exactly the way I like to cook. You can do literally anything you want with it. Peas, pancetta and parmesan. Roasted red peppers and pesto. Black beans, cheddar and cilantro. What’s in your fridge? Left over chicken? Throw that in there too. And because you are scrambling some eggs up in there, it’s a breakfast food! Yes, it’s an indulgent breakfast food that you’ll probably want to save for the weekend when indulgences are socially acceptable and you’ll feel the least guilt for having pasta for breakfast. You might as well pour yourself a mimosa while you’re at it.
I’m a fan of being very healthy most of the time and then eating whatever you want sometimes when you really feel like it. Which makes me the worst almost vegan ever. I’m ok with that.
I will give you the recipe of what I did in case it sounds super yummy and you want to duplicate it, but you should definitely experiment with your own leftovers and make something that sounds amazing to you. Or be fancy and actually plan what you are going to make ahead of time so you have all the ingredients you need waiting for you. What are you going to do with your breakfast pasta?? I want to know, so leave it in the comments!
Ingredients // serves 1
One handful of leftover pasta or however much you feel like eating
2-3 eggs (I used 3 because I think it’s sad when one egg is left all alone)
1T of Mediterranean herb crumbled feta
1/2T chopped Chives
Heat 1 tablespoon of oil in a pan over medium heat and saute leftover pasta just until it has warmed through.
Add eggs and scramble lightly. I like a soft scramble so that’s what I did.
When eggs are almost cooked to your desired done-ness, add feta and stir occasionally until cheese gets warm and starts to melt a little. Just a couple of minutes.
Place pasta on a plate and sprinkle with chopped Chives. Take your breakfast and a mimosa out on the patio, and enjoy!
Value food and cheer and song