Fried Spaghetti & Scrambled Eggs

This was one of my favorite meals as a kid growing up. My Mom would make it when she had extra spaghetti noodles for a fun twist with scrambled eggs. It's a quick easy to prepare dish and can be customized with veggies and herbs as you wish. It's a great way to get picky kiddos to try different veggies if they like pasta and scrambled eggs! This is a great way to use up spaghetti leftovers. 

• Spaghetti - or any long shaped pasta
• Eggs - 2 large, if you decide to use more eggs, cook them separately
• Extra Virgin Olive Oil or Butter
• Garlic - gently fry the garlic in the oil or butter to infuse the flavor
• Parmesan Cheese - grated for the best flavor
• Salt & Pepper - to taste

• Cook your pasta until al dente, or use your spaghetti leftovers. 
• Heat the olive oil or butter and garlic in a large skillet until the garlic smells good.
• Add the cooked and drained spaghetti to the skillet and spread it evenly.
• Cook for about 5 minutes, tossing only a couple of times.
• Push the spaghetti to the side of the skillet.
• Add eggs, cheese, salt and pepper to the other side of the skillet. When adding the eggs reduce the heat.
• When the egg whites get slightly pale, stir them with a spoon.
• Cook until the scrambled eggs get creamy and soft. Turn the heat off, remove the skillet from the stove, and toss until well combined. 
• Feel free to customize this pasta dish with your favorite veggies. Add sautéed peas, spinach, kale or broccoli, or stir in roasted vegetables like tomatoes, zucchini or peppers. 
• You could store any leftovers for up to 2 days in the refrigerator. When reheating you may need a splash of milk or water to reheat on the stovetop or in the microwave.

Recipe from The Clever Meal and my Mom