Recipe By : from Woman's Day, 6-27-95; Budget Cook by
Nancy Dell'aria
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 large eggs
3 cups cooked spaghetti (to 4 cups)
2 cups cooked vegetables -- * see note
3/4 cup cheese -- shredded
1/2 teaspoon salt
* Recipe pictured in magazine used broccoli, red pepper,
and mushrooms. Use whatever vegetables you choose.
Beat eggs, then stir in spaghetti, vegetables, cheese, and
salt. Spray a large nonstick skillet with nonstick cooking
spray. Over medium heat spread pasta mixture in skillet and
press down gently with spatula. Cover and cook 4 to 5
minutes until egg looks set and cheese is melted. Bottom
will brown. Cut in wedges. Serve as is or top with a
little spaghetti sauce, salsa, or ketchup. If you have any
leftover rice or sliced cooked potatoes, use those in place
of pasta.
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NOTES : Author notes this is a good way to get rid of
leftover spaghetti, even with sauce on it. Seems to me like
a good way to use up leftover veggies, potatoes, and rice as
well.
