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Pizza di Spaghetti


  • 2 large eggs

  • 0.25 cup whole milk

  • 0.5 cup grated parmesan plus extra for garnishing

  • sea salt & freshly ground black pepper

  • 2 cups leftover spaghetti with olives and tomato sauce

  • 0.25 cup extra virgin olive oil


  • 1.

    In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.

  • 2.

    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.


*For the Spaghetti with Olive and Tomato sauce recipe, CLICK HERE

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