Rotini & Rapini Pasta Scramble

Change up your weeknight dinner repertoire with this easy and nutritious recipe.

  • Prep time: 15 min
  • Makes: 6 servings
  • Cook time: 20 min

Nutritional Information

(1 1/3 cups/325 mL)

  • Calories 356
  • Saturated Fat 2 g
  • Fat 8 g
  • Cholesterol 7 mg
  • Carbohydrates 44 g
  • Fibre 4 g
  • Sugars 2 g
  • Protein 20 g
  • Sodium 477 mg
  • Potassium* 304 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


4 cup / 1 L
dry rotini pasta
4 cup / 1 L
trimmed and chopped rapini
2 tbsp / 30 ml
olive oil
1 cup / 250 ml
thinly sliced red onion
cloves of garlic, minced
1/4 tsp / 1 ml
hot pepper flakes
2 cup / 500 g
Egg Creations Fat Free Original, well shaken
1/2 cup / 125 ml
grated Parmesan cheese
1/2 tsp / 2 ml
each salt and pepper


  1. Cook the pasta in a large pot of boiling, salted water. Add the rapini during the last 2 minutes of cooking. Drain well.

  2. Heat the oil in a large, nonstick skillet set over medium heat. Add the onion, garlic and hot pepper flakes. Cook, stirring, for 1 minute or until fragrant. Stir in the pasta and rapini until heated through.

  3. Whisk the eggs with the Parmesan, salt and pepper; pour into the skillet. Cook, stirring constantly, for 2 minutes or pasta is until evenly coated and eggs are slightly scrambled. Serve immediately.


  1. Rapini is an Italian green with a pungent and slightly bitter flavour; it can be substituted with broccoli florets.

  2. Increase hot pepper flakes to 1/2 tsp (2 mL) for a spicier entrée.

  3. Use whole wheat pasta for added fibre.

This recipe was made with:

Egg Creations Fat Free Original

The same great taste with none of the fat.

Learn More

Tips: Baking

Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.


View recipe

Red Potato and Egg Salad

View recipe
See all recipes