This a great way to use up leftover spaghetti, as somehow I always manage to cook too much. Use my recipe as a guide, you can use any type of flavourings you want, leftover spaghetti coated in bolognese sauce works a treat too.
2 cups of leftover spaghetti (mine was tossed in ricotta, broad beans, bacon and fresh parmesan)
1 tbs olive oil or butter
1 small brown onion, finely chopped
1 large clove garlic, crushed
1 zucchini, grated
6 eggs, beaten and seasoned with sea salt and cracked pepper
1/2 cup milk or cream
Heat the olive oil or butter in a medium sized oven proof fry pan with rounded edges (like a wok).
Saute the onion and garlic until fragrant, then add the zucchini and cook on a medium heat until soft.
Add the slightly chopped leftover spaghetti and combine well. Combine the eggs and milk and season well.
Pour the egg mixture over the spaghetti and cook for roughly 5 minutes on a medium heat or until set.
Pop under a grill to finish it off and colour the top and turn out onto a plate. Cut into triangles and serve.