Breakfast for dinner is one of our favorite things, and I bet it is at your house, too. If you have some pasta, eggs and cheese, you can make this simple dish on your stovetop and under your broiler!
(Based on a recipe by Giada de Laurentiis)
1 tablespoon butter
1 tablespoon olive oil
3/4 cup each fontina and Parmesan cheese
salt and pepper
8 ounces of pasta, cooked
1/2 cup chopped sundried tomatoes, drained
Add herbs (like fresh basil) or finely chopped vegetables like mushrooms, if desired), when tossing pasta and egg mixture
In a large bowl, toss the cooked pasta with the tomatoes.Allow pasta to cool, or it will scramble your eggs when added!
In a second bowl, whisk together the eggs, cheeses, and salt and pepper.
In a non-stick skillet (I used a 10-inch skillet), melt the butter and oil over medium heat. Meanwhile, pour the eggs over the pasta, and toss thoroughly, so all pasta is coated well.
Put the pasta mixture into the skillet, and use a spatula to press down, so the pasta is compressed a bit.
Cook on the burner for about 3 to 3 1/2 minutes, as you preheat your broiler.
Then, move skillet to under the broiler, and cook about 5 minutes, until beginning to be golden in color on top and eggs no longer bubble and look wet.
Allow to cool in the pan, then invert onto a platter. Slice into triangular wedges, and serve with your favorite salad.