From: Chef Cindy Hutson, Ortanique, Coral Gables, FL. Yield: 1 serving.
2 oz. cooked, cooled angel hair pasta
1 Tbsp. butter
1/3 cup sliced mushrooms
½ cup asparagus tips (1-2”)
2 eggs
¼ cup half-and-half
¼ cup grated Parmesan cheese
2 Tbsp. chopped basil leaves
to taste, salt and pepper
Heat oven to 400°F. Melt butter in a 6-8” ovenproof skillet over medium heat. Stir in mushrooms and asparagus; saute until mushrooms begin to brown. Stir in pasta; reduce heat to low. In a mixing bowl, blend eggs and half & half. Stir in cheese, basil and salt and pepper to taste.
Pour egg mixture over pasta, moving pasta slightly with spatula, allowing egg mixture to reach bottom of pan.
Cook 4-5 minutes over medium-low heat until bottom is browned. Transfer pan to oven; cook additional 3-5 minutes until eggs are puffed, browned on top and cooked throughout.