Kristy's Kitchen

Ingredients: 4 oz. spaghetti (I use gluten free) 1 egg salt  pepper 1/4 cup freshly shredded parmesan cheese, plus more for topping  2 TBSP EVOO 1 TBSP white wine 1 large clove garlic, minced 1.5 oz prosciutto de parma Instructions: Cook spaghetti according to package instructions. Crack the egg into a bowl and sprinkle with salt and pepper. Whisk together with a fork. Add 1/4 cup parmesan and whisk again. Heat EVOO in a skillet. Add the wine and garlic and cook for 1 minute. Add the prosciutto and cook for 2-3 minutes. Add the spaghetti noodles to the pan and toss until heated through. Add the cheese mixture and toss until well combined. Top with more parmesan and serve immediately. Serves 1

Ingredients: 6 TBSP EVOO 1 large onion, finely chopped 5 cloves garlic, finely minced 8 medium/large Heirloom tomatoes Salt Pepper 12 fresh basil, minced 1 tsp dried oregano 1/2 tsp crushed red pepper Instructions: Bring a large pot of water to boil. To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 3-4 minutes or until you see the skins begin to slip off. Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle.  Peel the skins off the tomatoes and cut them in half. Cut out the small core and scoop out the seeds. Dice the tomatoes.  In a large saucepan, heat the EVOO over medium heat until it's sizzling. Add the onion and stir often until it is soft and translucent. Add the garlic and cook for another minute. Add the tomatoes, salt and pepper, basil, oregano and red pepper. Simmer for 20 minutes or until the sauce has thickened.

Ingredients: Eggs Shredded parmesan cheese Salt Pepper EVOO Instructions: Break the eggs into a bowl. Sprinkle with salt and pepper and whisk together with a fork. Add parmesan cheese, to taste. Whisk again. Heat EVOO in a frying pan. When hot, add egg mixture and scramble until cooked through.