I remember having this dish growing up….no food was ever wasted! It’s wonderful to enjoy the simplest of Italian dishes, using leftover ingredients. Feel free to add leftover bits of cheese, meats, or any grilled vegetables to this recipe. This pie is best enjoyed at room temperature.
¾ lb - 1 lb. Spaghetti (Leftover with or without tomato sauce)
6 Eggs, Beaten
¼ Cup Parmesan Cheese, Grated
¼ Cup Provolone Cheese, Chopped
2 Tbsp. Dried Oregano
¼ Cup Prosciutto, Diced (soppressata or salami can be substituted)
½ Tsp. Salt & ½ Tsp. Black Pepper
4 Tbsp. Extra Virgin Olive Oil
Mix the cold spaghetti with the beaten eggs. Add the parmesan cheese, provolone cheese, dried oregano, diced prosciutto, salt and pepper. Meanwhile, heat the olive oil in a large skillet until very hot. Pour in the egg mixture. Shake the pan to flatten out the filling. Cook until the bottom is browned, approx. 8-10 minutes, shaking the skillet slightly while it cooks. Slide a large spatula under the pie to make sure it is not sticking. Cover the skillet and cook the spaghetti pie over low heat for 5 additional minutes. Meanwhile, preheat the broiler and place the skillet under the broiler to brown the top and finish cooking the eggs. This will take 3-5 additional minutes. When ready, remove from the oven and let cool for 5 minutes. Run the spatula around the edges and under the pie again to loosen. Slide the pie onto a serving platter and cut into wedges. Serve warm or at room temperature.