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Active time
10 minutes
Total time
25 minutes
Serving Size

¼ of a medium sized onion, diced

1 tablespoon extra-virgin olive oil

4 eggs, beaten, with a sprinkle of sea salt and pepper added

Leftover ravioli (or other pasta, preferably whole wheat; quantity at your discretion)

A couple of cherry tomatoes, cut in half

A couple of basil leaves, roughly torn (you can use your favorite herb and/or spice seasoning)

  1. In a non-stick pan, sauté some diced onion in extra virgin olive oil. Once fragrant, about 2 minutes, place the ravioli (or whatever pasta you’re using) in the pan and cook till they’re slightly golden. 
  2. Pour in the beaten egg, let cook for 1 minute, covered. 
  3. Sprinkle cherry tomato and herbs on top, continue cooking (covering makes the cooking process faster) until the eggs are done. Slice and serve!


Recipe and photo created by Weichen Yan for the Egg Nutrition Center 


Cal: 350; Total Fat: 19 g; Saturated Fat: 5 g; Sodium: 180 mg; Cholesterol: 375 mg; Carbohydrate: 26 g; Fiber: 2 g; Sugars: 5 g; Protein: 18 g

Serving Size: 2

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