3 cups (750 mL) three colour rotini pasta, uncooked
2 cups (500 mL) broccoli florets
1 cup (250 mL) shredded Cheddar cheese
1 tomato, diced
1/4 cup (50 mL) chopped green onion
1/4 cup (50 mL) milk
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) each salt and pepper
Cook pasta in a large pot of boiling water 7 minutes. Add broccoli and cook 2 minutes longer or until pasta and broccoli are tender but firm. Drain and return to pot.
Stir in cheese, tomato and green onion. Whisk remaining ingredients together in a bowl and stir into pasta mixture. Cook and stir over medium heat about 3 to 4 minutes or until egg mixture is almost set.
Makes 4 servings.
Variation: Substitute 2 cups (500 mL) frozen mixed vegetables for broccoli. Cook pasta 5 minutes before adding vegetables and cook 4 to 5 minutes longer.
Tip: The number of eggs may be increased, if desired. Add 1 tbsp (15 mL) of milk for each additional egg; do not adjust seasoning before tasting.
Suggestion for Complete Meal: Serve with instant chocolate pudding.
Preparation: 10 minutes
Cooking: 20 minutes
Carbohydrate: 26 g
Protein: 19 g
Fat: 16 g