Leftover spaghetti pizza

Serves:

Serves 6

Ingredients

• 4 cups cooked spaghetti
• 4 eggs
• 1 cup (80g) grated parmesan cheese
• 1/4 cup (60ml) milk
• 2-3 tbsp olive oil

Method

Step 1. Grab leftover spaghetti from the fridge.

Step 2. Gather parmesan cheese and eggs.

Step 3. Place eggs in a bowl with parmesan, milk and season well with salt and pepper.

Step 4. Whisk this mixture until well combined and then add cooked spaghetti. Toss strands in the mixture until well coated and leave to sit for 5 minutes.

Step 5. Heat a small non-stick frying pan over medium heat and add olive oil. Pour spaghetti into the pan and use a spatula to lift the mixture away from the edges as it cooks. Leave it until it is almost cooked through and then place a plate on top and flip it over onto the plate.

Step 6. Add a little more olive oil to the pan and slide the spaghetti pizza back into the pan to cook on the other side. Slice into wedges and serve with salad.

Find related spaghetti recipes

• Prawn and spinach spaghetti
• Spaghetti and meatballs
• Spaghetti bolognaise
• Spaghetti toasties
• Spaghetti with creamy ham sauce
• Spaghetti with easy sausage meatballs
• Spaghetti with pesto
• Spaghetti with tuna and olives

Serving Suggestions

Note

• It’s important that you use a non-stick pan for this recipe. My pizza got stuck a little on the first flip and I had to give it a little more time on the first side again to brown evenly.
• Garlic salt is a great addition to this recipe if you have some in the pantry. Just use it in place of regular salt.
• I love me a bake and this is where this  Leftover sausage bake recipe comes in handy. Perfect for when my chipolata portion control has failed yet again.
• I always, always cook 2 cups of rice in my rice cooker because I know any leftovers will get used up. This Chorizo fried rice recipe is a family favourite, especially if I cook the sausage from scratch and let it render its paprika oil. The oil turns the rice orange and voilà, welcome to the dinner table nuclear rice.
• Monday morning always sees cold, boiled pots in my fridge as I over-estimate the number of roasties I need on a Sunday. No matter. This Potato, bacon and egg pie recipe uses them up and makes a great start to the week.
• Just as I cook too mamy spuds, I also over do the pumpkin quota. But then it’s repurposeed into this yummy Pumpkin muffins recipe that make a fab lunch box filler.
• I also use up pumpkin with this comforting Pumpkin risotto recipe. Crumbling crispy bacon on top makes it a kid-pleaser in our house too.
• Lunch boxes get a litle bit fancy with the addition of this Leftover lamb flatbreads recipe from the weekend roast. I chop the meat quite finely or my kids complain about having to chew too much. Poor er, lambs.
• Another roast that gets a leftovers makeover is a chook with this Chicken pasta bake recipe. So simple and yet guaranteed to always be wolfed down by my brood.
• Show my three a roast veggie and they can take it or leave it. Add eggs and call it a frittata, like with this Roast vegetable frittata recipe and the score is Mum – 1, Kids – 0.
• Likewise there’s more leftover recipe magic with this Roast vegetable lasagne recipe. Same basis but with the addition of a creamy sauce and layers of lasagne. Yum!
• I’m not great at judging portions when it comes to pasta either so there’s always cold, cooked pasta in the fridge which is fortunate really because this Pantry tuna bake recipe is a winner and satisfies my need for a weekly bake no end.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.