"Put leftover pasta to good use with an easy, crustless egg pie. It makes a simple lunch or dinner and welcomes as many vegetable variations as you can muster...."
INGREDIENTS
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4 large eggs
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3/4 cup milk
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1 cup roughly chopped cooked pasta, such as penne or farfalle
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1 heaping tablespoon chopped fresh basil
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1 tablespoon olive oil
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2 cups chopped broccoli florets
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1 small yellow onion, chopped
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Salt and freshly ground pepper, to taste
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1 cup grated smoked Gouda cheese