Recipe provided by Bill Granger
What a great ˜next day dinner" for using up cooked pasta. Ive resolved never again to leave a silly quarter-full bag of pasta in the cupboard ... I'll cook the whole packet and make this with the leftovers.
5 eggs, lightly beaten
5 tablespoons milk
Handful rocket leaves
Handful baby spinach leaves
2 tablespoons olive oil
1 large onion, sliced
1/2 teaspoon dried chilli flakes (optional)
500g cold leftover cooked spaghetti (cooked weight)
Sliced tomatoes dressed with olive oil and marjoram, to serve
Preheat the grill to high. Combine the egg and milk in a large bowl and season with sea salt and freshly ground black pepper. Stir in the rocket and spinach leaves and set aside.
Heat the olive oil in a large non-stick frying pan over medium“high heat. Add the onion and chilli flakes and cook for 8 minutes, until softened and turning golden. Add the pasta and toss, as if stir-frying, until the pasta starts to look lightly toasted. Tip the pasta into the bowl with the eggs and leaves, toss well to combine, then tip the mixture into the pan and quickly level out the pasta.
Reduce the heat a little and cook for 6“8 minutes, until the base is set. Place the frying pan under the hot grill for a few minutes to cook the top. Slice and serve with the dressed tomatoes.
Photography by Mikkel Vang