PASTA: Spanish Eggs & Pasta

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* Exported from MasterCook II *

 

Spanish Eggs and Pasta

 

Recipe By : Monday to Friday Pasta/Michele Urvater

Serving Size : 4 Preparation Time :0:30

Categories : Eggs Pasta

Spanish Breakfast

 

Amount Measure Ingredient -- Preparation Method

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1 onion

1 green or red bell pepper

1/4 cup olive oil

4 large eggs

1/4 cup spaghetti or tomato sauce

1 teaspoon chili powder

2 cups cooked elbow macaroni or cut up

strands, such as fettucine

salt and freshly ground black pepper

 

1. Peel and finely chop the onion. Core, seed, and finely chop the

pepper.

 

2. Heat the oil in a large skillet, preferably nonstick, over medium-

high heat. Add the onions and peppers, and stir to coat them with the

oil. Cover, and cook over low heat until tender, about 4 minutes.

Meanwhile, in a small bowl, beat the eggs with the spaghetti sauce

and chili powder.

 

3. When the onions and peppers are tender, stir the pasta into them

and mix well. Add the beaten egg mixture. Using a wooden spoon, stir

the mixture until the eggs are evenly distributed throughout the

other ingredients. Cover, and cook over low heat until the eggs have

completely set, 5 to 8 minutes. Stir the eggs every now and then so

they don't stick to the bottom of the pan and scorch. Season to taste

with salt and pepper and serve immediately.

 

Variations: Instead of cooking the onions with peppers, combine them

with 2 chopped carrots or 1/2 cup chopped celery, fresh fennel, or

leftover cooked vegetables.

 

Stir 1/4 cup grated cheese, such as Parmesan or cheddar, into the

eggs during the last minute of cooking. Heat the mixture just enough

to melt the cheese.

 

After the eggs have set, layer very thin slices of mozzarella over

them, cover the skillet, and continue to cook just until the cheese

has melted.

 

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NOTES : This creamy scrambled egg and macaroni melange convinced my

daughter that eggs were not " yucky. "

 

Onions and peppers, the flavors in a Spanish omelet, camouflage the

eggy taste - as do the tomato sauce and chili powder, which also give

the dish its yellow-orange hue.

 

A light broth would be a good choice for a first course, if you

really need one, but this is filling enough to serve as dinner.