I have to say, last week’s foray into WFMW worked so well, I’m doing it again! Big thanks to Rocks in My Dryer for hosting! This week is a themed week - picture this scenario: It’s 5:15, you have hungry kids, a headache, hubby will be home any minute and there’s only three things in the pantry. Whatcha gonna cook?

In my house, I always fall back on eggs in just such a dilemma (if not frozen pizza…), so here’s my recipe:

Egg and Pasta Pie

This recipe is so versatile, you really can put in anything you have - the only absolute requirements are the eggs and pasta. I like to add some ham if I have it, or canned corned beef is good. I have more than three ingredients here,but they’re more like suggestions.

Serves – Abour 5 or 6.

3 cups cooked angel hair or spaghetti pasta

5 eggs

¼ c. milk (if you have it, otherwise, skip it and maybe add an extra egg)

1 can diced tomatoes, undrained (Can also add thawed, drained spinach instead, or in addition)

½ c. cheese, whatever you have on hand, or not at all.

Salt and Pepper to taste

Preheat oven to 350. Cook pasta according to directions. Let drain completely. Whisk eggs and milk together in large bowl. Add diced tomatoes and cheese (I use parmesan, because I always have some at home). Mix well and add pasta. Add seasonings (I like a little salt, garlic powder, parsley and pepper, but whatever you have). Pour into greased pie plate or baking dish (9-inch). Bake covered 30 mins. Remove foil and bake an additional 10 minutes or until set (can top with additional cheese if desired). Let stand about 5 minutes before serving. Serve with salad or canned fruit cocktail.

Voila! Start at 5:15 and dinner on the table mere minutes after 6. And it’s delish.