Prep: 8 minutes; Cook: 33 minutes

Recipe by Oxmoor House June 2006


Recipe Summary test

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


Ingredient Checklist


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

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

  • 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.

  • 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.

  • Preheat broiler.

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


Oxmoor House Healthy Eating Collection

Nutrition Facts

128 calories; fat 6.5g; saturated fat 2.2g; protein 7.9g; carbohydrates 10.1g; fiber 1.1g; cholesterol 112mg; iron 1mg; sodium 480mg; calcium 77mg.