We’re leaving town next week for a month, which for me translates into: No more going to the grocery store, and I have 6 days left to use up every last morsel of food in the house. While this might sound like a nightmare to many, to me it sounds FUN.  I love turning (what looks like) nothing into something.  It’s when I do my best work. The added challenge this time around is that I just had dental surgery, so everything I make has to be soft-ish. Even more fun.

Last night, I made Spaghetti Pie…a.k.a I turned a wrinkly lemon, 1/2 bag frozen spinach, and 1/2 box of spaghetti noodles into “dinner.” It was so tasty that I had it again for breakfast!

Spaghetti Pie is basically like a frittata, only with noodles in it in addition to eggs, vegetables and cheese. The squeeze of lemon gives this “pie” a bright, sunny flavor that’s just a little unexpected and so good!

This meal is a great way to use up leftover noodles (any shape), or when you just need a quick weeknight dinner. It’d also be perfect for a brunch entree.

Spaghetti Pie

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Spaghetti pie is a great way to repurpose leftover noodles into a healthy and delicious dinner. You can even serve it for brunch!

Author: Amelia Winslow

Recipe type: Dinner or breakfast

Cuisine: American

Serves: 6 servings

Ingredients

• 3 Tbsp olive oil
• 4 eggs
• 1 cup low-fat milk
• juice of 1 lemon
• ½ (or a little more) of a 16-oz bag of frozen spinach (or 3 cups packed fresh leaves)
• 2 cups cooked spaghetti noodles
• salt & pepper
• ½ cup grated Parmesan cheese
• Handful of fresh chopped Italian Parsley (optional)

Instructions

1. Heat a generous drizzle of olive oil (use garlic or herb oil if you have it) in a large nonstick skillet over medium heat. Add noodles to pan and let cook 3 min.
2. Meanwhile, whisk eggs, milk, lemon juice, spinach, cheese, and parsley together in a large bowl along with a large pinch of salt & small pinch of pepper.
3. Pour egg mixture into pan with noodles and let cook over medium-low heat until the edges brown and the top edges begin to solidify. Turn heat to low, put a lid on the skillet and cook until the eggs are cooked through (slightly firm when you press on the middle of the pie).
4. Let cool a few minutes then slice into wedges and serve with another sprinkle of Parmesan cheese.

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