Spaghetti Pancake Recipe
Ingredients
| Thin spaghetti package | 1 | |
| Eggs | 4 standard | |
| Instant minced onion | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| 1 teaspoon leaf oregano, crumbled | ||
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 4 Tablespoon | |
| Cheese | 1/4 Cup (16 tbs), grated | |
Directions
1. Cook fusilli in a kettle, following label directions; drain; return to kettle; cool slightly.
2. Beat eggs in a medium-size bowl; blend in instant onion, salt, oregano and pepper. Toss with cooled fusilli.
3. Heat butter or margarine in a large skillet. Add fusilli mixture; sprinkle with grated cheese. Cook over low heat about 5 minutes, or until underside is firm and golden.
4. Invert "pancake" onto a cooky sheet; then slide back into skillet; cook 5 minutes longer. Cut into 6 wedges in skillet. Serve with sweet Italian sausages and sauteed red and green peppers, if you wish.
2. Beat eggs in a medium-size bowl; blend in instant onion, salt, oregano and pepper. Toss with cooled fusilli.
3. Heat butter or margarine in a large skillet. Add fusilli mixture; sprinkle with grated cheese. Cook over low heat about 5 minutes, or until underside is firm and golden.
4. Invert "pancake" onto a cooky sheet; then slide back into skillet; cook 5 minutes longer. Cut into 6 wedges in skillet. Serve with sweet Italian sausages and sauteed red and green peppers, if you wish.
Chef
