“I don’t know who came up with it, but it’s brilliant!”

Brunch.  Brinner.  Brangelina.  The melding of two beautiful things has led to happiness for centuries.  In this episode of Laura in the Kitchen, Laura Vitale shows how two Italian classics can be combined to create the Spaghetti Pizza.

The main ingredients are spaghetti and eggs, but you can throw anything in it to make a flavorful one-dish meal.  It is reminiscent of a spaghetti casserole, so it is the perfect vehicle for leftovers, simple pasta, or items in the produce drawer that left any longer might grow legs and walk away.

THE RECIPE:

Spaghetti, Eggs, and whatever leftovers you can find! Or, Laura uses:

8 large eggs
1 lb cooked, drained, and cooled spaghetti
1/2 cup whole milk
4 oz soppressata
4 oz chopped provolone cheese
1/2 parmiggiano reggiano
Freshly ground black pepper

Whisk the eggs in a large mixing bowl with a fork, then add the whole milk. Season with the parmiggiano reggiano, salt, and pepper. Add spaghetti and soppresseta and mix with your clean hands.

Heat olive oil in a skillet, then add half the spaghetti mixture. Scatter provolone on top, then add the remaining half. Cook on medium high heat for 7-10 minutes or until the bottom is a light golden brown.

Turn the heat down to medium low then cover and cook for 10 minutes. Then put the skillet under the broiler for 10 minutes or until the top is crispy and golden brown. Check often. Remove pizza from the pan with spatula and set it on a serving platter to serve.

PROS:

While she shares this brilliant way to utilize leftovers that she learned from her mother, Laura tells some great stories about her family and life.

CONS:

This video is one of Laura’s earlier tutorials, and regular viewers will notice that she hasn’t quite relaxed and hit her stride yet.

THE TAKEAWAY:

An inventive recipe and enjoyable reflection.

Get more tools for planning healthy meals here.