Becky Luigart-Stayner; Cindy Barr
4 servings (serving size: 2 wedges)

A generous shower of basil adds freshness and flavor to this hearty egg dish. For a well-balanced meal, serve with a tangy green salad.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms and leek; cook 6 minutes or until leek is tender, stirring frequently.

Step 3

Combine milk and next 5 ingredients (milk through eggs) in a large bowl, stirring with a whisk. Add leek mixture, pasta, and basil; toss gently to combine.

Step 4

Heat pan over medium-low heat. Coat pan with cooking spray. Add egg mixture; cook until edges begin to set (about 4 minutes). Gently lift edge of egg mixture, tilting pan to allow some uncooked egg mixture to come in contact with pan. Cook 5 minutes or until almost set. Sprinkle evenly with cheese; wrap handle of pan with foil. Bake 7 minutes or until golden brown. Cut into 8 wedges.

Ratings & Reviews

Just ok

March 16, 2017
I like all of the ingredients but this didn't have much flavor.  Hubby thought it was "kind of weird".  Won't make again.

wrightfive's Review

August 18, 2013

portland's Review

September 14, 2012
easy and tasty but nothing special. i thought there was too much pasta for the amount of eggs.

snapdragen's Review

August 21, 2012
I wish I had read the reviews - the only way my family ate this as is was by dousing it with siracha. What a waste of eggs.

fraserma42's Review

August 21, 2012
Very good with one change, jarls burg instead of mozzarella.

framingham's Review

August 19, 2012
I made this with some revisions, given the advice of previous reviewers. I used green onion instead of leeks. I also used 4 eggs and 3 whites. You must use a more flavorful cheese than is called for. I used romano and a 4 cheese shredded pizza blend that I happened to have in the house, but you could use parmesan, romano, smoked gouda or asiago. This was tasty and easy to make, and the leftovers are great for breakfast.

segan101's Review

August 15, 2012
Delicious with the modifications suggested by Judylane. I made the recipe as directed, sautéing chopped green onions with mushroom mixture. While dish was cooking on stovetop, I quickly cooked about 6 slices of bacon. I crumbled the bacon on top with the cheese and put it in the oven, as directed. Although I haven't tried this as written, adding the green onions and bacon was easy and the bacon really made the dish. For a softer flavor delete the bacon.

fronzbomber's Review

August 13, 2012

Judylane's Review

March 27, 2012
This was delicious! But with some modifications! I sauteed the mushrooms with green onions (skipped the leeks because I didn't have them on hand) and four slices of bacon, minced into 1/4 inch dice. Added the basil to the egg mixture. Added a half cup shredded jarlsberg cheese to the tossed pasta and mushroom mix, placed that in the skillet and poured the egg mixture over the pasta-mushroom mixture. Cooked as directed on the stovetop then transferred to the oven. Very much like a quiche but without the calorie heavy pastry of a quiche. Definitely will make this again and it is a great brunch dish.

Rosebud257's Review

June 05, 2011
you gotta be kidding me...This was so bland.... needed more than basil as a seasoning.