3 large eggs
2 Tablespoons Italian parsley, chopped
2 teaspoons fresh or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
1/2 to 1 lb. pasta
1/4 cup sun-dried tomato bits in oil, finely chopped (regular tomatoes work fine too)
1/4 cup small capers
1/4 cup Kalamata olives, pitted and chopped
In a small bowl, beat together eggs, parsley, rosemary, salt and pepper until well mixed.
In a large non-stick skillet, heat 1-1/2 Tablespoons oil over medium heat. Add eggs and cook. Fold eggs into thirds. Move to cutting board and slice into fine strips. Cover to keep warm.
Meanwhile, cook pasta until al dente. Reserve 1/2 cup of cooking water and drain pasta. Toss pasta with remaining oil.
Add cooking water, tomatoes, capers and olives to pan and warm over medium-low heat. Add eggs to pan. Toss gently until all ingredients are warmed through.
Serve with roasted asparagus and bread.