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“I found this recipe on 1st Traveler's Choice internet cookbook. I made it for breakfast and my family enjoyed it. It would also serve as a fast, cheap and easy dinner.”

Ingredients Nutrition


  1. While pasta is cooking, slice mushrooms and green onions.
  2. Saute garlic and mushrooms with 1 Tablespoons olive oil.
  3. Before mushrooms are thoroughly cooked, add green onions. Remove from heat and reserve for later use.
  4. Crack eggs in a bowl and lightly beat.
  5. Dice tomatoes into 1 inch cubes.
  6. When pasta is cooked, drain. In large skillet melt butter with 1 Tablespoons olive oil.
  7. When the butter is melted, add pasta to skillet and stir breifly.
  8. Add eggs and half of the Parmesan cheese.
  9. Stir until eggs begin to form curds on the pasta. Then add garlic, mushrooms, green onions, basil, and chopped parsley.
  10. Stir in chopped tomatoes.
  11. Serve with the remaining cheese and black pepper to taste.

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