Eggs and Pasta Alla Sheepie

Name: Eggs and Pasta Alla Sheepie
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1 serving(s)
Ingredients: 1 cup cooked spaghetti or 1 cup cooked linguine; 2 large eggs; 1/4 cup cheddar cheese (I use low-fat); 1 teaspoon Emeril's Original Essence (or any cajun blend); 1/2 teaspoon fresh ground black pepper; 1 tablespoon parsley

Submitted by Sheepie87

"This recipe originally came from a Williams and Sonoma recipe CD, and I think it was called a "spaghetti fritatta." Anyway, I've messed with it so many times, it really doesn't look like the original any more. Feel free to throw in whatever veggies you like (spinach and roasted peppers sound good) but as I'm not the healthiest person around, I usually forgo them. Disclaimer: Please make sure that your eggs are fresh, as they are not completely cooked in this recipe. Do not blame me if you use old eggies and get salmonella. But never fear, I'm still here!"

Download

Ready In:: 7mins
Ingredients:: 6
Serves:: 1

ingredients

1 cup cooked spaghetti or 1 cup cooked linguine
2 large eggs
¹⁄₄ cup cheddar cheese (I use low-fat)
1 teaspoon Emeril's Original Essence (or any cajun blend)
¹⁄₂ teaspoon fresh ground black pepper
1 tablespoon parsley

directions

Spray a small frying pan with cooking spray and heat.
When hot, add the pasta and lower heat.
Meanwhile, crack and scramble the eggs and add the remaining ingredients. Mix well.
Pour the egg mixture on top of the pasta and start stirring!
Cook for about 1 to 2 minutes. The egg should still be creamy, but the cheese melted.
Enjoy!

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Sheepie87

I am a graduate student living, teaching, and studying in France for a year. I love cooking, especially baking, but I don't agree with all that jazz about how you need to be SOOOO careful with your ingredients and measuring and all that when baking. If I were making a millefeuille, yeah, I'd be freaked, but cookies and cakes and muffins are no biggie. Who cares if you don't beat it exactly two minutes? Argh, renegade cook! I have a very beaten, battered copy of Jane Garmey's fab Great British Cooking, although I just cannot bring myself to do the lard recipes (like half the book!). It really rocks, though. I love languages and I hate it when people think they are hot stuff in another language (I'm talking to YOU, Alex Trebeck!!!) but aren't. Actually I just dislike pretentious people altogether. That includes YOU, yes YOU, the American Tourist who bumps into me (American Incognita) on the streets of Paris (which is in FRANCE, remember) and says "Sorry." Sorry? Couldn't we just say Pardon with a French accent? geesh. Also, yelling in English at people does not comprehension make. I also have a major celeb crush on Anthony Bourdain. I think it's that whole bad-boy good-girl thing. Plus he's half-French. And majorly witty. Am on the lookout for him, but he's probably reclining in a palm frond beach chair in Tahiti filming an episode. Sigh.

View Full Profile