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.
- 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)
- 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.
- 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.
- 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).
- Let cool a few minutes then slice into wedges and serve with another sprinkle of Parmesan cheese.