Monday, May 9, 2011

I Think its Spring!

I have been having a weird craving for asparagus, green leafy veggies, and peas....I think its mostly because the weather here has been so wacky....warm one day, c-c-c-cold the next and I am soooo ready for it to be warm and sunny so I thought this recipe might help spring to come quicker :)

This easy, delicious recipe is inspired by 101 cookbooks. This is my ABSOLUTE ALL TIME favorite cooking/food blog.....her recipes are always delicious and she focuses on natural, whole foods so its even healthier for you :)

This one was quick and easy to do...I think it took me 5 minutes to prep and about 5 minute to cook it....and it came out delicious and so "fresh" tasting. Instead of using pea shoots I used spinach because that was what was available at the store....I also added some peas. I had that leftover chives from last week's salmon sandwich so i added it to the eggs. I didn't add the avocado on top because its apparently now too expensive for me to buy avocado (well it was $2.49 for ONE avocado...which is ridiculous!!). I think next week I am going to go to the Chinese grocery store where fresh veggies are like 1/3 of the price as the regular American grocery stores and try this again with some rapini or pea shoots and DEFINITELY w/ some the meantime....this was pretty delicious.....give it a try and stay consumed!


8 ounces / 225 g cooked, leftover pasta
2 eggs
fine grain sea salt
1 tablespoon olive oil
1 tablespoon unsalted butter

3 big handfuls of sliced asparagus, and/or pea shoots, or tiny broccoli trees, or shredded greens - anything quick cooking and fresh

chopped avocado
chopped herbs

  1. Use your fingers to fluff up the leftover pasta a bit, so its not clumpy or stuck together. Set aside.
  2. In a small bowl crack the eggs and beat them really well with a pinch of salt.
  3. In a big skillet melt the oil and butter over medium high heat. 
  4. If you're using a vegetable that might take longer to cook than others, add those to the pan - for example, asparagus or broccoli. 
  5. Add a couple pinches of salt, stir, cover, and cook for a couple minutes. Until the vegetables are bright, and just cooked. 
  6. Now stir in anything that just needs a quick flash of cooking - in this case pea greens, but chopped greens would go in at this point if you're using those. 
  7. Stir, and cook just until tender - a minute or so. 
  8. Pull about 1/3 of the vegetables out of the pan and set them aside.
  9. Now, add the pasta to the skillet, and toss well. 
  10. Once the pasta is hot, turn down the heat, wait a moment, then quickly stir in the eggs. 
  11. Stir well, then cover the pan, remove from heat, and let everything sit for a minute. 
  12. Uncover, give everything another toss, the egg should be cooked through. 
  13. Taste, and adjust the seasoning before serving. 
  14. Top with the reserved vegetables, and some chopped avocado.


  1. this sounds and looks soooooo good!!

  2. absolutely delish. made it again already. and in light of the fact that all i have been eating is gross fast food allll week ....i really miss the freshness of this :(