Description
Transform your leftover spaghetti into a delicious and innovative Spaghetti Pancake, perfect for any meal.
Ingredients
Scale
- 2 cups cooked spaghetti
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely chopped vegetables (bell peppers, onions, or mushrooms)
- 1/4 cup fresh herbs (like parsley or basil)
- Salt and pepper to taste
- 1 tablespoon olive oil or butter for cooking
Instructions
- Start by whisking together the eggs in a large mixing bowl.
- Gently fold the cooked spaghetti into the eggs.
- Toss in the grated cheese, chopped vegetables, and herbs. Season with salt and pepper.
- Heat a large nonstick skillet over medium heat and add olive oil or butter.
- Pour the spaghetti mixture into the skillet, spreading it out evenly.
- Cook for about 5-7 minutes until the underside is golden brown and firm.
- Carefully flip the pancake over, using a large spatula. Cook for another 5-7 minutes on the other side.
- Once cooked, transfer to a plate and let it cool for a minute before slicing into wedges.
Notes
Serve with sour cream, salsa, or a fresh garden salad. For lighter options, use egg whites and low-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 180mg