Breakfast Pasta

from Little Tree Bed and Breakfast, Taos, NM
8 ounces spaghetti
3 T olive oil
1 T butter
2 cloves garlic
6 fresh mushrooms
4 green onions
2 Roma tomatoes
6 eggs
2 T fresh parsley
1 1/2 tsp chopped fresh basil
1/2 C finely grated Parmesan cheese

While pasta is cooking, slice mushrooms and green onions. Crush garlic. Saute mushrooms and 1 T olive oil. Before mushrooms are thoroughly cooked, add green onions. Remove from heat and reserve for later use. Crack eggs into bowl and lightly beat. Dice tomatoes into 1-inch cubes.

When pasta is cooked, drain. In large skillet melt butter with 1 T olive oil. When butter is melted, add pasta to skillet and stir briefly.

Add eggs and half of Parmesan cheese. Stir until eggs begin to form curds on pasta. Then add garlic, mushrooms, green onions, basil, and chopped parsley.

Lastly, add chopped tomatoes, stirring briefly to incorporate. Immediately place on serving plates and sprinkle with fresh ground black pepper and rest of cheese.

Serves 6 moderately.