A vibrant and satisfying one-pan meal combining whole wheat pasta, a zesty Mexican vegetable mix, and protein-rich scrambled eggs. Perfect for a quick, nutritious breakfast, lunch, or dinner.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 150g whole wheat pasta (like fusilli or penne)
- 4 large eggs
- 200g canned Mexican-style vegetable mix (corn, kidney beans, peppers), drained
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 small onion, finely chopped
- 1/2 teaspoon chili powder or smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
- 1.Cook the whole wheat pasta in a large pot of salted boiling water according to package directions until al dente.
- 2.While the pasta cooks, heat the olive oil in a large non-stick skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened.
- 3.Add the drained Mexican vegetable mix to the skillet. Season with chili powder, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until heated through.
- 4.Drain the cooked pasta well and add it directly to the skillet with the vegetable mixture. Toss everything together to combine.
- 5.In a separate bowl, whisk the eggs with a pinch of salt and pepper.
- 6.Push the pasta and vegetable mixture to one side of the skillet. Pour the whisked eggs onto the empty side and cook, stirring gently, until they are scrambled but still slightly soft.
- 7.Gently fold the scrambled eggs into the pasta and vegetable mixture. Serve immediately, garnished with a little extra black pepper if desired.
Nutrition Information
Why this recipe
This recipe delivers a balanced nutritional profile, featuring high-quality protein from eggs and fiber-rich complex carbs from whole wheat pasta and beans. It's a flavorful, energy-boosting dish packed with essential vitamins and minerals.
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