Post by chief_cook2 on Mar 15, 2004 14:29:02 GMT -6
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Yield: 4 Servings
2 large eggs
1/4 cup whole milk
1/2 cup grated Parmesan, plus extra for garnishing
Sea salt and freshly ground black pepper
2 cups leftover spaghetti with olives and
tomato sauce, recipe follows
1/4 cup extra-virgin olive oil
In a large bowl, beat eggs, milk and Parmesan.
Season with salt and pepper.
Add leftover spaghetti and combine well.
In a large 10-inch non-stick skillet, heat
extra-virgin olive oil over medium heat.
Add spaghetti and egg mixture, spreading
evenly and pressing down in pan.
Cook until golden brown, about 8 minutes.
Carefully invert onto plate, add a little
more oil to the pan, and slide mixure back
into skillet and cook the other side for
6 minutes.
Turn out onto serving platter and cut into
wedges and serve warm.