|1/4 Each||Medium Onion, Diced|
|1 Tbsp||Extra Virgin Olive Oil|
|4 Each||Eggs, Beaten, with a sprinkle of sea salt and pepper added|
|A Couple||Cherry Tomatoes, Cut in Half|
|A Couple||Basil Leaves, Roughly Torn (You can use your favorite herb &/or spice seasoning)|
|Leftover Pasta (Quantity at your discretion. I used 5 large ravioli)|
Total Fat: 19g
Saturated Fat: 5g
Dietary Fiber: 2g
In a non-stick pan, sauté some diced onion in extra virgin olive oil. Once fragrant, about 2 minutes, place the ravioli (or whatever pasta you’re using) in the pan and cook till they’re slightly golden.
Pour in the beaten egg, let cook for 1 minute, covered.
Sprinkle cherry tomato and herbs on top, continue cooking (covering makes the cooking process faster) until the eggs are done. Slice and serve!
Servings per recipe: 2