Pasta and Eggs

Cook pasta per instructions on the box, set aside. Scramble the eggs in a bowl and set aside. Heat olive oil in a large skillet. Add onion, sauté until translucent. Add garlic, sauté until fragrant, about 1 minute. Add mushrooms, sauté until just starting to get soft. Add bell pepper and pecans, sauté for a couple of minutes. Season with salt and pepper.

Add pasta and pour the eggs on top. Mix constantly until eggs are cooked; remove from heat, add lemon zest and stir through. Divide between two plates, top with Parmesan cheese and chopped fresh parsley.

Other than the pasta and eggs, oil and salt and pepper, all the ingredients are up for grabs. Whatever you like, whatever is in your fridge, throw it in!

The main thing to remember with this recipe is not to overcook the eggs. Frequently, after mixing the eggs in, I remove the pan from the heat and continue to cook them with the residual heat from the pan.