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Ingredients
- 1/2 pound cooked spaghetti
- 4-6 Large eggs
- 1/2 c. grated Parmesan cheese
- Salt & pepper to taste
- Healthy pinch oregano
- 1/2 c. all-purpose cream
- Extra virgin olive oil to cover the bottom of pan
Directions
- In a bowl, beat together the Large eggs, cheese, salt, pepper, oregano and cream. Use an oven-roof saute/fry pan to heat the extra virgin olive oil.
- Gently stir the spaghetti into the egg mix and put it all into the saute/fry pan. Cook till the bottom is set and golden brown, lifting edges from time to time to let uncooked mix flow to the bottom.
- When the bottom is cooked, and the top is still moist, remove the pan from the top of the stove and set it in the oven under the broiler for 3-5 min till the top is golden brown.
- This is traditionally served in wedges right out of the pan, still piping warm.
- A mixed green salad and warm crusty bread makes this a great lunch or possibly Sunday night supper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 643g | |
| Calories 1643 | |
| Calories from Fat 579 | 35% |
| Total Fat 65.39g | 82% |
| Saturated Fat 31.35g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 1165mg | 388% |
| Sodium 1171mg | 49% |
| Potassium 1045mg | 30% |
| Total Carbs 177.67g | 47% |
| Dietary Fiber 7.3g | 24% |
| Sugars 8.57g | 6% |
| Protein 83.04g | 133% |
