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This recipe sounds really quite odd, but it's the perfect way of using up left over spaghetti and is surprisingly filling. I love sharing this with Isabella by cutting it into wedges and serving it with a salad. It's nice cold on a picnic or warm on colder days and of course the vegetables you add are completely up to you.
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What you'll need:
30g Spaghetti pasta, cooked
3 tbsp Curly Kale, sliced and cooked
4 Fresh basil leaves, chopped
2 tbsp Frozen peas
20g Mild Cheddar Cheese, grated
1 tsp Dried Rosemary
2 Eggs, beaten
60ml Full fat milk
What to do:
1) In a bowl mix together the eggs, milk, frozen peas, cooked spaghetti, fresh basil, curly kale, rosemary and 1/2 cheese.
2) Heat a small frying pan with a splash of oil in. Pour in the spaghetti/egg mixture and cook on a medium heat for 5-8 minutes or until the base is golden brown. While the spaghetti pancake is cooking on the hob heat the grill to a medium heat. You don't want it too hot because otherwise the top will burn before the egg in the middle has cooked.
3) Place the pancake under the grill for 5-8 minutes or until cooked through. Make sure you don't put any plastic handles under the grill.
4) Cool slightly and cut into wedges for your little one to enjoy!
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What's your favourite 'left over' meal?
Feel free to leave a comment :)
Helen x
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