Bookmarked Recipe: Simple Spaghetti Pie

I have *way* too many recipes bookmarked. So many, in fact, that recently I sort of gave up and made a new bookmark folder and a new Mastercook Cookbook for recipes I'm book marking now so that I don't have to dig through the 2111 recipes that I've copied into my "Things to Try" cookbook in my Mastercook software or the hundreds of others that I'd simply bookmarked --most of which give no indication of what the recipe actually is unless you click on the link. (Like that's gonna happen!)

Ruth, from Ruth's Kitchen Experiments, has come up with the perfect blogging event to help me clear out some of the recipe clutter: Bookmarked Recipes. Each week you prepare one of those bookmarked recipes and blog about it. Simple, huh? Well here we go!

This recipe for Simple Spaghetti Pie comes from Michelle over at Thursday Night Smackdown. I have to admit that I haven't had it bookmarked for long. I think she posted the recipe in July, but it looked and sounded so good, it moved right to the head of the line! I was looking for something quick and satisfying to get on the table after dh, dd and I spent a nice afternoon kayaking through the nearby wilderness area. We had a lot of fun. The weather was perfect and we had the lake almost to ourselves. Perfect! Since it was a spur of the moment trip, we didn't grab anything but the kayaks so by the time we got home we were starving! I printed out Michelle's recipe and had dinner on the table almost before all the gear was put away. Add a tossed salad and some warm bread and you have a delicious, filling meal.

Simple Spaghetti Pie
Recipe by Michelle of Thursday Night Smackdown

1 tbsp. olive oil
1/2 package spaghetti, cooked and drained
6 eggs
large pinch salt
1/2 tsp. ground black pepper, or more to taste
1/2 c. grated pecorino cheese

In an 8-inch skillet, heat the olive oil over medium-high heat.

In a large bowl, beat the eggs, salt, pepper and pecorino to combine. Dump in the cooked spaghetti and mix thoroughly.

Pour the spaghetti mixture into the hot pan. Cook until the eggs are pretty well set - only the very top will still be runny - and the spaghetti is golden brown and crusty, about 10 minutes.

Run a heatproof spatula around the pie to make sure it will release from the pan. Slide the pie onto a large platter; invert the pan over the pie and flip so the pie goes in uncooked-side down.

Cook for another 5 minutes, until the eggs are cooked all the way through and the crust is crisp all the way around. Slide the finished pie back onto the platter and let rest for 10 minutes. Serve hot with tomato sauce if desired, but best eaten at room temperature.