On my morning mile walk with the dogs, the snow was squeaky due to the cold twelve degree temperature. I stopped in my tracks at one point because it sounded like someone was chopping wood close to my trail. It turned out to be a woodpecker. As I stood there listening, I could hear at least three woodpeckers in various directions. The sharp cracking sound led to thoughts of eggs being included for my breakfast. We currently are loaded up on eggs thanks to my parents and I had some leftover pasta from a night or two ago lingering in the refrigerator. From those ingredients and inspiration, my breakfast was born.
Pasta omelets are a great way to fuel up quickly and have energy for hours. If you have leftover veggies, you can lightly cook/saute them and throw them in as well. They are great with any leftover sauce or just on their own. I did a 50-50 combo, sauce & plain this morning and enjoyed every bite.
The ingredients are simple: You need eggs and pasta. I find that about 1 cup of pasta and 2 eggs provides about the proper balance of egg to pasta.
1. Put your pasta in a bowl and crack the eggs