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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1/2 cup milk |
1/4 cup parmesan |
1/2 teaspoon fine salt |
1/2 teaspoon freshly ground black pepper |
pinch freshly chopped parsley leaves |
4 eggs |
olive oil, as needed |
1/4 clove garlic, cut into razor thin slices |
1/2 pound leftover cooked spaghetti (with tomato sauce clinging to it) |
Directions:
1. Whisk together the milk, Parmesan, salt, pepper, parsley, and eggs.
2. Heat a large skillet over medium heat and add a little olive oil. Add the garlic and cook, stirring, until fragrant. Add the leftover spaghetti, pour over the egg mixture, and cook, without stirring, until the bottom is browned, about 5 minutes.
3. To flip the pie, set a plate the size of the skillet on top. Invert the skillet so the pie falls on to the plate. Invert the pie onto another plate, cooked-side up. Return the skillet to the medium-high heat, add a little more oil, and slip in the pie. Continue cooking until the bottom is browned, about 5 minutes more.
4. Transfer the pie to a plate, cut into wedges, and serve.
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