Thank you Giada de Laurentiis for coming up with this brilliant recipe! I made this for breakfast and it was so delicious I made it again for dinner (spaghetti update: we now only have 1/2 a container left…it’s the final stretch!) I added more parmesan because I wanted it to be extra gooey and tasty.
- 2 large eggs
- 1/4 cup whole milk
- 1/2cup 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.