Go Greek Pasta & Egg Scramble

by Jan 11th, 2011 // Breakfast, Recipes, Veggie Friendly

Go Greek Pasta & Egg Scramble

Is it weird that I like when my cherry tomatoes start to go bad? Right before they go bad I always “melt” them in the oven. (I don’t know if that’s an official term… but it’s what happens when you roast them.) Melting intensifies the flavor and adds a kind of sweetness you don’t normally get with tomatoes this time of year.

Melted tomatoes make a great side dish or extra special salad. They also taste great on pasta, but I couldn’t wait for dinner to eat them so  we made this easy breakfast scramble instead. It turned out great! Perfect for brunch or anytime you’ve got leftover pasta.

My kid liked whisking up the eggs and keeping a watchful eye on the melting tomatoes. He and his sister each took down an entire plate  before the clock struck 8:00am. Now for the recipe…

Go Greek Pasta & Egg Scramble Recipe

Prep Time: 10 mins  Cooking Time: 20 to 30 mins

8 eggs (or two eggs per person)
1/4 cup milk (or 1/2 tablespoon per egg)
1 cup dry pasta
1 pint cherry tomatoes (or grape tomatoes)
olive oil
1/4 to 1/3 cup crumbled feta
salt & pepper
chopped chives or parsley for garnish

Preheat oven to 400 degrees. Toss tomatoes in 1 tablespoon olive oil and bake until melted. (About 20 mins depending on size.) Meanwhile, boil pasta to al dente, drain and toss with a bit of olive oil. Set aside. Whisk eggs and milk together and cook in a greased non-stick skillet over medium low heat until light and fluffy and but slightly runny. Turn heat down to low and toss in cooked pasta, cherry tomatoes and salt and pepper to taste. Transfer to serving dish and sprinkle first with feta and then with chives or parsley. Serve immediately. Makes 4 servings.

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