 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This recipe is a little strange at first but it is delicious! I cooked it for a group of college boys and they devoured it, despite the fact that is a low-cal and low-fat meal. Ingredients:
2 cups cheese ravioli (i recommend the ricotta cheese variety) |
6 egg whites |
1 chicken bouillon cube (or packet) |
1/4 cup onion, minced |
1/2 cup milk |
1/2 cup spinach, chopped |
1 cup mushroom, quartered |
1 teaspoon thyme |
salt |
pepper |
Directions:
1. Bring 4 cups of water to boil and dissolve half of the bouillon.
2. Boil ravioli according to cooking time specified on package (usually 10-15 minutes).
3. Mix raw eggs, milk, and thyme in a small bowl; set aside.
4. Place onions in saucepan and crumble the other half of the bouillon into a fine powder.
5. Saute the mixture until onions are a light golden brown.
6. Add spinach and mushrooms.
7. Add egg mixture and scramble until eggs are firm but slightly runny.
8. Drain cooked pasta and add to the egg mixture.
9. Cook until eggs are as firm as you like.
10. Salt and pepper to taste.
|
|