Ingredients
- 1/2 pound farfalle (bow-tie) pasta
- 5 eggs, beaten
- 1 tablespoon sour cream
- Salt and ground black pepper to taste
- 4 hot dogs, sliced thin
- 1/2 cup shredded Cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
Beat eggs and sour cream together in a bowl until smooth.
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BRANDED KITCHENWARE
Heat a large skillet over medium heat. Cook and stir eggs mixture until mostly cooked into solid bits with very little moisture remaining, about 3 minutes; season with salt and pepper. Add hot dogs to the eggs and continue cooking until the hot dogs are heated through and the eggs have finished cooking, about 5 minutes more.
Stir drained pasta into the eggs. Sprinkle Cheddar cheese over the egg and pasta mixture; stir to melt the cheese slightly.
