Other pasta that comes in long strands, such as linguine or fettuccine, can also be used in this dish. A simple green salad completes the meal.
- Total Time:
- Servings: 1
Source: Everyday Food, September 2004
- 3 teaspoons olive oil
- 2 cups mesclun
- 2 large eggs mixed with 2 tablespoons milk
- Ground pepper
- Lemon juiced
- 1 1/2 cups cooked spaghetti (2 ounces dry)
- Coarse salt
- 1 scallion, thinly sliced
- 1/4 cup frozen peas thawed
- 2 ounces Jarlsberg cheese shredded (1/2 cup)
Heat broiler. In a medium bowl, whisk together 2 large eggs, 2 tablespoons milk, 1/2 teaspoon coarse salt, and 1/8 teaspoon ground pepper. Mix in 1 1/2 cups plain cooked spaghetti, 1/2 cup shredded Jarlsberg cheese, and 1/4 cup thawed frozen peas.
In a small (7- to 8-inch) broiler-proof nonstick skillet, heat 1 teaspoon olive oil over medium-low heat. Pour in spaghetti mixture; cook until top is almost set, 5 to 7 minutes. Transfer to broiler, placing pan 4 inches from heat source; cook until set, about 1 minute.
In a medium bowl, whisk together 1 tablespoon fresh lemon juice, 2 teaspoons olive oil, and 1/2 teaspoon coarse salt. Add 2 cups packed mesclun and 1 scallion, thinly sliced; toss to combine.