prep time5 minutes
cook time20 minutes
serves1 pax
Ingredients
| ⅓ cup | San Remo Elbows |
|---|---|
| 2 pcs | Eggs |
| 3 pcs | Cherry tomatoes, halved |
| 1½ tbsp | Butter |
| 1 pc | Chesdale Sliced Cheese |
| Salt and pepper to taste |
Method
- Cook San Remo Elbows following the pack instructions. Drain and set aside.
- In a bowl, break the eggs and season with salt and pepper. Mix well.
- Melt the butter in a non-stick frying pan over medium-low heat. Pour the eggs and stir occasionally until half-cooked.
- Add in pasta and cherry tomatoes and top with Chesdale cheese slice. For a more wholesome serving, add in sliced mushrooms and sausages. Cook until fully cooked.
- Remove from the pan and serve hot.
