Penne Pasta With Scrambled Eggs N Nuts

This is an excellent choice for a nice, scrumptious mid-winter lazy afternoon lunch that can be made under 30 minutes.

Ingredients:

• Penne Pasta - 2 servings, cooked "tender" as per package direction
• Carrot - 1, small, peeled
• Eggs - 3 (2 Yolks discarded)
• Skimmed Milk - 1/4 cup
• Oil - 3 tbsp
• Parsley - a handful, chopped
• Mixed nuts(Macademia, Brazil Nut, Walnut, Cashew, Almonds) -  a handful, toasted and crushed or use store-bought, like Planters brand
• Salt for taste
• Cracked Pepper - 1 1/2 tsp

Procedure:

• Slice the carrot thinly like bacon and do a fine dice.
• In a small bowl, add the eggs and milk. Whisk with a little salt and pepper and set aside.
• In a skillet, heat the oil and add the diced carrot. Brown them until they are crisped.
• Pour the whipped egg mixture and scramble it.
• Add the pasta while the egg is still cooking and add the parsley.
• Sprinkle salt, pepper and check for taste.
• Move from stove and add the crushed nuts on top.
• Serve immediately.

Makes 2 Servings.

Enjoy!