Pasta-Veggie Scramble

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BY:Sandra Laflamme


  • 1/2 cup halved thin zucchini slices (about 2 oz)
  • 2/3 cup chopped green onions with tops
  • 1/3 cup julienned sweet red pepper
  • 2 Whole Nellie’s Free Range Eggs
  • 4 Nellie’s Free Range egg whites
  • 2 tablespoon grated parmesan cheese
  • 1 teaspoon garlic salt
  • 3/4 teaspoon Italian seasoning
  • 1/8 teaspoon ground red pepper
  • 4 ounces fettucini or linguine, cooked and drained
  • 4 cherry tomato halves


  • Spray C10-inch omelet pan or skillet with non-stick pan spray.
  • Add zucchini, onions, and red pepper.
  • Cover and cook over medium heat until zucchini is crisp-tender, about 3 minutes.
  • Meanwhile, beat together whole eggs and whiles, cheese and seasonings.
  • Pour over vegetables.
  • Add fettucini and tomatoes.
  • As egg mixture begins to set, gently draw an inverted spatula completely across bottom and sides of pan.
  • Continue until eggs are thickened but still not moist. Do not stir constantly. Serve immediately.
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