Breakfast Pasta

01Method

1. 1

   Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the spaghetti until tender but still slightly firm, about 12 minutes. Drain and set aside.

2. 2

   Warm 1 tablespoon of olive oil in a skillet over medium heat. Add the beaten eggs and cook, stirring gently, until fully set and scrambled, about 5 minutes. Remove from heat.

3. 3

   In a separate skillet, heat the remaining olive oil over medium-high heat. Sauté the onion, mushrooms, peas, and carrots, stirring frequently, until the onion is golden and the vegetables are tender, about 10 minutes. Add the drained pasta and toss to combine, then fold in the scrambled eggs. Finish with a generous sprinkle of Parmesan, salt, and black pepper, tossing everything together before serving.