Speedy Sp-egg-hetti Pie
This spaghetti pie is like a quiche made from a spaghetti, egg and cheese blend. Use up that leftover pasta for a speedy lunch or dinner dish the next day.
- Serves:
- 4
- Prep Time:
- 10 min
- Cook Time:
- 8 min
Ingredients
- 6 eggs
- ½ cup ( 125 mL ) grated Parmesan and Romano cheese blend or Parmesan cheese
- 1 medium tomato, seeded and chopped
- ¼ cup ( 60 mL ) chopped fresh parsley
- ¼ tsp ( 1.25 mL ) salt
- ¼ tsp ( 1.25 mL ) pepper
- 4 cups ( 1 L ) cooked spaghetti
- Tomato or pasta sauce, warmed, or salsa (optional)
Instructions
-
Whisk eggs in large bowl; whisk in cheese, tomato, parsley, salt and pepper. Add spaghetti and mix well.
-
Spray 10-inch (25 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Spread spaghetti mixture over bottom of pan and cook until bottom of mixture forms a golden crust and top is almost cooked, about 8 minutes. Place plate over skillet. Invert skillet so frittata falls onto plate, then slide frittata back into skillet. Cook until bottom is golden and crusty.
-
Cut into wedges and serve with tomato sauce, if desired.
Notes
6 oz (170 g) uncooked spaghetti will make 4 cups (1 L) cooked spaghetti.