Pasta Mama Breakfast Pie
by Oct 18th, 2010 // Breakfast, Recipes, Veggie Friendly
Pasta Mama Breakfast Pie
Long before I was a mom I loved my weekends for a different reason. Sleeping in, lazing around the house in my jammies, reading the newspaper and meandering out of the house for brunch sometime around noon.
There were several brunch restaurants in regular rotation. Waiting in line without restless kids was never a problem. One of our regular stops was a restaurant called Hugos where my order would alternate between the Pasta Mama (pasta scrambled with eggs, garlic, parsley and cheese) and the Pumpkin Pancakes.
It’s been years since I’ve been to Hugos. So much has changed since that time, but I can still remember the taste of that Pasta Mama like it was just yesterday. And I still love brunch.
I still love it because I love spending the morning alternating between racing Hot Wheels and whisking eggs while my kid and I reinvent recipes. The Pasta Mama Breakfast Pie is no exception. Now for the recipe…
Pasta Mama Breakfast Pie
Prep Time: 15 mins Cooking Time: 30 mins
2 to 3 servings leftover spaghetti (we used multi-grain angel hair)
1 1/2 cups chopped broccoli, blanched
1/4 cup onions, chopped
1 cup shredded cheese (cheddar, Gruyere or mozzarella)
2 garlic cloves, minced
1 tablespoon olive oil
3 large eggs
3/4 cup lowfat milk
salt and fresh ground pepper
Preheat oven to 375 degrees. Saute onions in olive oil until translucent. Add garlic and cook for another 2 minutes. Drain off any excess oil and set aside to cool. Run pasta under a bit of hot water to un-stick it and let drain. In a large bowl whisk together eggs and milk. Add broccoli cheese and onions. Add pasta and salt and pepper to taste. Toss to coat. Transfer to a greased 9 inch pie dish and sprinkle with paprika. Bake for 25 to 30 minute or until egg is set and top pieces of pasta are slightly crunchy and brown. Remove from oven and let rest before slicing. Makes 6 to 8 servings.
Here’s my Prudent [Kitchen] advice for the day: It’s better to under cook an egg than to over cook it. Eggs keep cooking even after they’ve been removed from the heat source!
Don’t forget to share your advice right here in the comments for another chance to win your own copy of Prudent Advice.
You can enter more than once by commenting on each post through 10/22! Please be creative and give different advice each time!
This looks so good!
I am definitely making this – it looks great!
my Prudent Kitchen Advice ~ Kids won't starve themselves, and they are not always the same amount of hungry. Cook what you love, enjoy good food and trust that when they've been served something enough times they will try it. You might end up with a 5 year old who's favorite food is lettuce wraps and a 3 year old who begs for mushrooms. (yep ~ I'm pretty proud of that one=)
Advice: Never put tomatoes in the fridge-it kills the flavor.
I am definitely making this! Thanks!
Pasta Mama from Hugo's is my all-time favorite breakfast. I love that you made this! I will be trying it for sure.
This looks wonderful! I've started making whole-grain pasta and no one has complained yet.
My advice: Don't throw out a block of cheese because it's got mold on a corner of it. Cut off the moldy part and the rest of the cheese is still good.
Man. I cooked scrambled eggs for Joleen this weekend. I need to step up my game.
My husband is crazy for the Pasta Papa at Hugos. So delish. I use a recipe similar to this to clean out the fridge. Any veggies about to turn the corner, go into the dish.
Advice: anything can be wrapped in a tortilla and called tasty!
Advice:Mommy knows best until you can make it better !
This looks good – another bookmark for me.
Advice: if you give it a funny name, your kids are more likely to eat it. Which sounds better, plain old pesto, or Green Monster Pasta?
This reminds me of a really lemony version I make…very bright flavor and perfect springtime food. I will have to try this version!
Advice: Always keeps frozen veggies on hand. They have such a better flavor than canned, and if you're out of fresh produce, they will work in a pinch!
My advice: food tastes better on a colorful spoon.
My advice #1 Never soak or wash anything eggy (esp. raw) with hot water as it turns into instant cement.
# 2 Insititute the 1 bite rule. One bite of even something they don't want to try, after that they don't need to keep eating it for that meal. After a while (and yes it took 5 years with my son LOL) they'll learn to love it!
This recipe looks delish – I think I'd add some finely diced carrots to the mix – & maybe mushrooms for a grownup version?
My tip is to add lots of finely chopped/minced veggies (esp. carrots) to things like pasta sauce & taco filling for extra flavor & vitamins – & sweet Italian parsley is a great nutrition booster in many dishes.
& another is to dilute juices by approx. 1/3.
& a compost pile & garden is great relief, when you have kids around – I don't feel guilty about wasting food when something gets left on a plate; leftover milk is a great fertiliser.
Advice: when you make cookies, always double the recipe and freeze half. Then when company comes over, you'll always have homemade cookies on hand.
This was delish!