Spaghetti Pie

½ to ¾ lb of spaghetti (cooked)                         

5 to 6 eggs (beaten)                                        

Parmesan Cheese, Salt, Pepper                         

Olive Oil                                                                   

For Filling:  You can use ricotta with ham, or Buffalo mozzarella with roasted peppers...anything that sounds good to you.  I usually use ricotta and pepperoni or salami.

To beaten eggs, add spaghetti, salt and pepper.  Toss until all spaghetti is covered with egg mixture.    Heat olive oil in non-stick (large) frying pan.  Pour half of egg/spaghetti mixture into pan.  Lower heat to allow pie to cook slowly.  Sprinkle with parmesan cheese .  With fork or spatula, make holes to allow spaghetti/egg to cook through for about 5 minutes.  Add filling.  Pour second half of mixture over filling.  Continue to allow pie to cook slowly for egg to set.  When sides appear to be setting, turn pie onto a large plate.  Bottom (which is now top) should be golden brown.  Slide back into pan (uncooked side down) to continue to cook.  Sprinkle top with parmesan cheese.  Check bottom by lifting with spatula.  When bottom is brown and egg appears to be set, turn back onto plate.  Sprinkle with parmesan cheese.  Serve.