Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ ounce | Butter |
| 1 | Onion, peeled and chopped |
| 1 | Clove garlic, peeled and crushed |
| 1 | Red Pepper, Deseeded and sliced |
| 4 ounces | Button Mushrooms, sliced |
| 4 ounces | Fine Asparagus Tips |
| 5 | Eggs, Beaten |
| ¼ pint | Single Cream |
| 1 tablespoon | Chopped Fresh Mixed Herbs |
| 1 ounce | Parmesan Cheese, Finely Grated |
| 8 ounces | Cooked Pasta Knots |
| Salt and Black Pepper |
Melt butter in a pan, and fry onion, garlic and red pepper for 5 min.
Add mushrooms and asparagus and cook until tender, stirring frequently.
Beat together eggs, cream and herbs. stir in Cheese, pasta and seasoning. Pour mixture into pan and cook over a medium heat, stirring occasionally, until bottom is set. Place pan under a moderate grill for 1-2 minutes for top to set and brown.
Source: CHAT Magazine