Pizza di Spaghetti

I consider this an Italian version of the French quiche or the English “bubble and squeak” that uses ham, potatoes, and cabbage. After work, I was raiding the fridge for any veggies on their last leg and only found a pot of old spaghetti. I became enlightened, and thought I could bring this old sad spaghetti back to live. Sure enough it worked. This is an Italian dish that is made with all the leftovers but will trick your guest haha, well maybe not now. But its just a mix of egg, thats been poured over the mix of spaghetti and whatever else you have on hand like spinach or tomatoes and then left to cook and brown like a sort of omelet. I served it to the fam for dinner but my brother said it tasted like breakfast. You can choose for yourself, I think he may be right. Definitely a breakfast dish, or maybe appetizer. Enjoyable and homey either way.
Pizza di Spaghetti
About 2 cups old spaghetti
3 eggs
1/4 c milk
1 tomato
1 cup fresh spinach
2 tablespoons grated Parmesan
3 tablespoons breadcrumbs
2 teaspoons crushed red pepper flakes
2 tablespoons basil
Butter or olive oil
Its best to use a non-stick pan the size of a pan. If you don’t have it, just use a bit more butter or olive oil so it won’t stick.
1. Set oven to 350 F if the pan is oven proof. Saute the spinach with a little crushed garlic clove. Then take out the garlic clove. Add the chopped tomatoes and cook about 1 minute or until most water evaporates.
2. Meanwhile, beat the eggs with milk. Set aside.
3. Once the spinach and tomato are cooked, add the spaghetti on top. Then, add the egg mixture into the pan. Season with salt, and crushed red pepper.
4. Place in oven for about 15 minutes, or cook on stove top medium heat for about 8 minutes. If you are putting it back in the oven, before the egg completely solidifies, add the Parmesan, breadcrumbs, and top with some olive oil or butter. Place back in oven and ‘Broil’ on high watch closely 2-5 minutes.
If you are cooking it on the stovetop, turn the pie over in pan once it holds together and top with Parmesan, breadcrumbs, oil or butter. Cook until brown.
5. Once its browned and sizzling, top with some chopped fresh basil and a drizzle of olive oil.

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