Ingredients

6 Island Gold Veggie Fed shell eggs

Island Gold Veggie Fed shell eggs

1 3/4 cup / 425 ml 2% milk

2% milk

1/4 cup / 50 ml finely grated Parmesan cheese

finely grated Parmesan cheese

3 cloves of garlic, minced

cloves of garlic, minced

3 cup / 750 ml chopped arugula

chopped arugula

2 cup / 500 ml cooked, whole-wheat spaghetti

cooked, whole-wheat spaghetti

1 cup / 250 ml drained, no added salt canned diced tomatoes

drained, no added salt canned diced tomatoes

1 cup / 250 ml shredded part-skim mozzarella cheese, divided

shredded part-skim mozzarella cheese, divided

1/2 cup / 125 ml drained artichoke hearts, rinsed and chopped

drained artichoke hearts, rinsed and chopped

1/4 tsp / 1 ml each salt and pepper (optional)

each salt and pepper (optional)

Chopped fresh basil leaves (optional)

Chopped fresh basil leaves (optional)

Directions

1. Lightly coat a 9-inch (23 cm) deep-dish, microwave-safe pie plate with non-stick cooking spray.
2. In the pie plate, break eggs and whisk with the milk, Parmesan cheese and garlic until well-blended; stir in the arugula, spaghetti, tomatoes, 3/4 cup (175 mL) mozzarella cheese, the artichoke hearts and salt and pepper (if using). Spread out evenly in the prepared pie plate. Sprinkle with the remaining mozzarella cheese.
3. Microwave on Medium-High (70%) for 20 minutes or until eggs are set. Garnish with basil (if using). Let stand for 5 minutes before cutting into wedges.

Tips

• Rinse cold pasta with hot water so that it is less sticky when measuring.
• Substitute chopped fresh spinach for the arugula.