Ingredients
4 cups cooked spaghetti
4 eggs
1 cup grated parmesan cheese
(80g)
¼ cup milk
(60ml)
2 tbsp olive oil
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 small non-stick frying pan
- 1 spatula
- 1 bowl
- 1 plate
Instructions
- Grab leftover spaghetti from the fridge.
- Gather parmesan cheese and eggs.
- Place eggs in a bowl with parmesan, milk and season well with salt and pepper.
- 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.
- 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.
- 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.
Notes
Tip
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.
Variation
Garlic salt is a great addition to this recipe if you have some in the pantry. Just use it in place of regular salt.
