Egg Pasta Toss

So this is one of my favorite dishes introduced to me by my lovely friend Colleen. She's vegetarian and so she has to be creative with her food. I took the recipe and healthified it. Here it is!

Egg Pasta Toss

2 medium eggs 

1 serving (2 oz) of whole wheat linguine or spaghetti pasta. (I used Barilla.)

1/3 of a tomato diced

2tbs of canola or olive oil

a sprinkle of parmesean cheese 

a dash of red pepper flakes

a pinch of salt

First bring a small sauce pan filled with water 1/2 way  to a boil. Cook pasta according to directions. 

While past is cooking crack open eggs use a small cup and scramble yolks. This is also a good time to dice the tomatoes. 

Once noodles are soft remove from heat strain noodles. Keep them there in the colander for just a little while.

Place oil in the sauce pan pour Egg and noodles into the oil. Stir eggs and noodles until egg is completely cooked, Remove from heat. Top with tomatoes, red pepper, and a pinch of salt.
Enjoy!

Nutritional Info (w/o cheese)- 340 kcals, 84 kcals from fat, 15 g of protein, 8 g of fiber