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Add a photoServings: 6
Ingredients
- 1 1/2 c. warm cooked spaghetti
- 4 tbsp. butter, divided
- 3 Large eggs, lightly beaten
- 1/3 c. grated Parmesan cheese
- 2 tbsp. minced parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Immediately after spaghetti has been cooked and liquid removed, place in a medium bowl. Toss with 2 Tbsp. of the butter.
- In a small bowl, beat Large eggs, Parmesan cheese, parsley, salt and pepper till blended. Pour over spaghetti. Toss to coat.
- In a medium skillet, heat remaining 2 Tbsp. butter. Add in egg-spaghetti mix. Cook over low heat till edge is set. With a spatula, loosen edges. Cook till golden brown. Turn out into plate and return to skillet. Cook top side down.
- To serve, cut into wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 347 | |
| Calories from Fat 111 | 32% |
| Total Fat 12.62g | 16% |
| Saturated Fat 6.76g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 275mg | 11% |
| Potassium 181mg | 5% |
| Total Carbs 44.69g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.84g | 1% |
| Protein 13.07g | 21% |
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