8 servings (serving size: 1 wedge and 2 tablespoons marinara)

Prep: 8 minutes; Cook: 33 minutes

How to Make It

Step 1

Bring 6 cups water and 1 teaspoon salt to a boil; add pasta, and boil 6 minutes or until almost tender.

Step 2

While pasta cooks, combine 4 eggs and next 4 ingredients in a medium bowl; stir well with a whisk. Set aside.

Step 3

Cut asparagus into 1 1/2-inch pieces. Place oil and butter in an ovenproof 10-inch nonstick skillet, and place over medium-high heat until butter melts. Add asparagus, and sauté 2 minutes. Remove asparagus from pan. Add mushrooms, onion, and garlic; sauté 3 minutes or until onion is tender and liquid evaporates. Remove pan from heat. Add asparagus. Drain pasta, and add to vegetables in pan. Stir in chopped basil and oregano.

Step 4

Pour egg mixture over vegetables and pasta in pan. Place over medium heat. Cover and cook 8 minutes or until top is almost set (do not stir). Sprinkle with cheese.

Step 5

Preheat broiler.

Step 6

Broil 2 minutes or until golden. Cut into wedges. Serve with marinara.

Oxmoor House Healthy Eating Collection

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