3 tablespoons olive oil
1 green Italian frying pepper or 1 green bell pepper, thinly sliced
4 whole scallions, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
4 large eggs
1/2 cup grated Parmesan, plus more for serving
1/2 teaspoon kosher salt
2 cups cooked spaghetti (about 1/4 of a 1-pound box)
1/2 cup finely chopped fresh basil leaves
Heat the oil in a large skillet over medium heat and sauté the green pepper, scallions, and crushed red pepper (if using) until the vegetables are tender but not brown.
In a medium bowl, whisk the eggs with the Parmesan and salt, then add to the skillet with the cooked spaghetti and basil. Toss gently over medium heat until the eggs are set.
Serve with grated Parmesan and crusty bread.
Pairs Well With
Real Simple magazine, 2003
For perfect scrambled eggs, keep the heat low and cook gently. High heat breaks down the protein in eggs, creating dry curds and water instead of light, fluffy eggs.