The first time Jeff made this it reminded me of Pistichio a Greek dish my mom used to make. It’s actually not that different, I’d say it’s an Italian version of how to use left over pasta.

Its supper easy it just takes a little prep work. Basically you are using up left over pasta and what ever veggies you have on hand and some cheese if you want.

You will need:

1-2 cups veggies like peppers, onions, celery, greens , mushrooms etc

5 eggs beaten with 2Tb water

Herb’s of your choice

Salt n pepper to taste

Spaghetti about 2 cups leftover is fine

3/4 cup shredded cheese or 1/2 cup sprinkle parmesan

Heat a large skillet, add enough oil to coat bottom. Dice up all the veggies, and add to hot skillet. Sautee until tender and fragrant then add spaghetti, salt, pepper and herbs. (Traditional Italian herbs might be garlic, basil, marjoram, and thyme) and beaten eggs. Reduce heat to med-low and cover skillet. Let cook for about 3 minutes then check to see how it’s setting up. It will actually set up like a frittata. Check it often and make sure to lift it with a spatula to check the bottom. Make sure the bottom is not browning too quickly, if it is then lower the heat. Once it is fully set up sprinkle the cheese on top, cover it, take it off the heat, and allow the cheese to melt.

You you could serve this with some fresh tomatoes and additional basil for garnish.

*Alternatives to this would be to use Mexican spices and serve it with salsa and guacamole and garnish with fresh cilantro.