Featured Pinch Tips Video
- 3 Tbsp
- onion, chopped
- 2 c
- leftover spaghetti noodles*
- eggs, beaten
- 1/3 c
- milk, cream, or evaporated milk
- salt and pepper
Melt butter in a large skillet over medium heat.
2Cook onion in the melted butter until soft and golden.
3Stir fry the noodles a minute or two with the onion.
Add salt and pepper.
4In a bowl, beat the eggs, and blend in the milk.
5Pour the egg mixture into the skillet. Cook briefly, then scramble, until eggs are set.
6NOTE: This is a great way to use up any leftover pasta -- spaghetti, egg noodles, any kind of rice noodle... And you can stir in anything you like: mushrooms, peppers..
It's a very flexible recipe, but I think simple is best!
7*This recipe is easily made gluten free, by using leftover GF spaghetti. (I only use Tinkyada brand.)