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Pasta Egg Scramble

8 ounces capellini pasta or other fine spaghetti pasta
2 teaspoons virgin olive oil
4 eggs, slightly beaten
Salt and pepper
Fresh grated Parmesan cheese

Boil capellini according to package directions until tender but firm. Drain. Capellini may be cooked in advance and refrigerated until ready to use. Toss with 1 teaspoon olive oil to prevent sticking.

Pour 1 teaspoon oil into a 12-inch skillet over medium high heat. Add pasta and stir until thoroughly heated. Add eggs and toss. Cook until eggs are set. Season with salt and pepper to taste.

Sprinkle with Parmesan cheese.

Variations: Add 1/2 cup chopped, precooked ham. To reduce cholesterol content, an egg substitute can be used.

Makes 4-5 servings.