Author Notes
A great way to use up in-season tomatoes, extra eggs and leftover spaghetti. —Rachel Rappaport
Ingredients
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8
eggs, beaten
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4 strips
crumbled, cooked bacon
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3 1/3 cups
cooked spaghetti
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1 cup
small heirloom tomatoes
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1/2 cup
basil, chopped
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1/4 cup
grated Parmesan
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Pinch
freshly ground black pepper
Directions
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Preheat oven to 425.
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Grease an 8x8 pan.
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In a small bowl, stir together eggs, pepper, basil, cheese, bacon, and tomatoes.
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Place the spaghetti in the pan, pour the egg mixture over the pasta.
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Bake for 30 minutes. Cut into slices and serve hot.
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