Ingredients Jump to Instructions ↓

  1. 6 oz 170g Spaghetti

  2. Homemade Salsa

  3. 1 Plum tomatoes - drained and chopped

  4. 1 Chopped green chiles

  5. 2 tablespoons 30ml Onion - chopped

  6. 2 tablespoons 30ml Cilantro - chopped

  7. 1 teaspoon 5ml Red wine vinegar

  8. 1/2 teaspoon 2 1/2ml Minced garlic

  9. 1/4 teaspoon 1 1/3ml Salt

  10. Pie

  11. 3 teaspoons 15ml Olive oil

  12. 1 cup 62g / 2 1/5oz Onion - chopped

  13. 6 cups 1188g / 41oz Eggs (large)

  14. 3 tablespoons 45ml Cilantro - chopped

  15. 1/2 teaspoon 2 1/2ml Salt and pepper

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to package directions. Drain in a colander.

  2. While pasta cooks, mix Salsa ingredients in a medium bowl until bended. Let stand at room temperature for flavors to develop.

  3. Meanwhile, heat 1 tsp of the oil in a 10-inch ovenproof nonstick skillet. Add onion and saute until golden and tender, about 8 minutes. Scrape into a large bowl, add eggs and beat with a fork or whisk until blended. Stir in spaghetti, cilantro and salt and pepper.

  4. Heat broiler. Wipe skillet clean, add remaining 2 tsp oil and heat. Pour in egg mixture, cover and cook over medium-low heat 8 minutes or until bottom is light golden and only the top remains uncooked. Place under broiler 1 1/2-2 1/2 minutes or until top is set.

  5. Loosen edges with a rubber spatula. Slide "pie" onto a serving plate, cut in wedges and serve with the salsa.


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