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Pizza Di Spaghetti


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  • 2 large eggs
  • 1/4 cup whole milk
  • 1/2 cup grated Parmesan plus extra for garnishing
  • Sea salt to taste
  • Freshly-ground black pepper to taste
  • 2 cups leftover Spaghetti With Olives And
  • Tomato Sauce (see recipe)
  • 1/4 cup extra-virgin olive oil


Servings 4


Step 1

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.

This recipe yields 4 servings.

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