A lot of people don’t think about having pasta for breakfast. I never did at least. I saw someone eating eggs and pasta on instagram and it looked delicious and so I thought “Why not?” I made some pasta with veggies cooked in lemon juice and fresh herbs and it only gets even more delicious when you break that runny yolk to coat the dish! Enjoy!


Servings: 5 | Calories per Serving: 237


šŸ³ 7 Ounces Whole Grain Rotini Noodles

šŸ³ 1 Cup Peas (I used frozen.)

šŸ³ 3/4 Cup Diced Peppers & Onions (I used frozen.)

šŸ³ 3 Pieces Sundried Tomatoes

šŸ³ 1/8 Cup Lemon Juice

šŸ³ 1/2 Cup Parsley

šŸ³ 8 Basil Leaves

šŸ³ Black Pepper and Red Pepper

šŸ³ 5 Eggs


šŸ³ In a pot of boiling water, pour in the rotini noodles. Stir it every now and then, so the noodles don’t stick together.

šŸ³ Chop the sundried tomatoes, parsley and basil leaves.

šŸ³ In a skillet set on medium heat, cook the lemon juice, peas, peppers, onions, sundried tomatoes, parsley, basil, red pepper and black pepper. Mix well.

šŸ³ Once the noodles are done, drain them and add to the skillet with the veggies. Mix well and let sit for a couple minutes.

šŸ³ Plate or put the veggie/pasta mixture into containers. Clean out the skillet.

šŸ³ Cook the 5 eggs however you’d like. I enjoy mine over easy. Sprinkle black pepper and red pepper on top of the eggs while they cook.

šŸ³ Top the pasta and veggie mixture with one egg each.

šŸ³ Gobble it down!


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