Sunday, March 20, 2011

Breakfast Broccoli and Pasta Pie

Breakfast Broccoli and Pasta Pie
Makes 4 Servings
Recipe adapted from Cooking with My Kid

6 oz. angel hair (dry)
1 1/2 cups chopped broccoli (200 grams)
1/4 cup onions, chopped
1 cup 75% reduced fat cheddar cheese (112 grams)
2 tsp minced garlic, jarred
2 tsp olive oil
3 large eggs
3/4 cup fat-free milk
¼ tsp salt
¼ tsp pepper
1/4 tsp red pepper flakes
1/4 cup panko bread crumbs
dash of paprika

Preheat oven to 375. Cook pasta per package instructions. Sauté onions in olive oil until translucent. Add garlic and cook for another 2 minutes. In a large bowl whisk together eggs and milk. Add broccoli, cheese and onions. Add pasta, salt and pepper to taste. Toss to coat. Transfer to a greased 9 inch pie dish and sprinkle with paprika. Bake for 25 to 30 minute or until egg is set and top pieces of pasta are slightly crunchy and brown. Remove from oven and let rest before slicing.

Nutritional Information: 348 calories, 38 carbs, 11 fat grams and 24 protein grams.

Review: Yum!! SUCH a fun breakfast idea, and come on, who doesn't love pasta! I enjoyed it and think lots of variations would work (meat versions like ham & onions or sausage & basil; other veggie versions like tomato, feta & spinach, etc.). I can't wait to make it again - and what a cheap "quiche crust" - pasta! It stayed together well and cooked up perfectly. The original recipe didn't call for bread crumbs, but we agreed it needed something crunchy and landed on bread crumbs so I factored them into the nutrition above. YOU GUYS - I'm so excited I found this - bring on more breakfast pasta pies!

whole pie!

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