The American Egg Board
September 08, 2001

This protein-rich dish shaves fat grams by substituting lower-fat milk and lean Canadian bacon.

4 eggs
1 cup skim or low-fat milk
2 tablespoons cornstarch
2 teaspoons olive oil
1 cup chopped onion (about 4.5 oz.)
4 oz. chopped pancetta, capocollo or Canadian bacon (about 3/4 cup)
1 cup frozen peas (about 4 oz.)
8 ounces bow-tie pasta (farfalle), cooked and drained
1/4 cup grated Parmesan cheese

1. In medium bowl, beat together eggs, milk and cornstarch until well blended. Set aside.

2. In medium saucepan over medium heat, heat oil until just hot enough to sizzle a drop of water. Add onion. Cook, stirring occasionally, until onion begins to brown, about 3 to 4 minutes. Add pancetta. Cook, stirring occasionally, until heated through, about 2 minutes.

3. Remove pan from heat. Add cooked onion mixture to egg mixture. Add frozen peas to hot saucepan. Stir peas for about 1 minute. Pour in egg mixture. Cook over low heat, stirring constantly, until egg mixture is just thick enough to coat a metal spoon with a thin film and reaches 160° F. Remove from heat. Immediately pour over hot pasta. Sprinkle with cheese. Stir until well combined.

Calories 511 (34% from fat); Fat 19g (sat 6g, mono 8g, poly 2g); Cholesterol 237mg; Protein 24g; Carbohydrate 59g; Sugars 8g; Fiber 4g; Iron 4mg; Sodium 743mg; Calcium 186mg

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