Savoury Spaghetti Pancake with Ricotta, Cherry Tomatoes and Balsamic Glaze
Total Time25minutes
Servings4Servings
Calories280kcal
Ingredients
2cups/8 oz. cooked spaghetti
2eggslightly beaten
2green onionsfinely chopped
2clovesgarlicminced
2tbsp./0.7 oz. grated Parmesan cheese
1/2tsp.dried oregano
1/4tsp.each salt and pepper
2tbsp.olive oil
1/2cup/4 oz. light ricotta cheese
1cup/6 oz. halved cherry tomatoes
2tbsp.thinly sliced fresh basil
1tbsp.balsamic glaze or reduction
Instructions
Toss together spaghetti, eggs, green onions, garlic, Parmesan, oregano, salt and pepper.
Heat oil in 10-inch nonstick skillet set over medium-heat; cook spaghetti mixture, without stirring, for about 5 minutes or until bottom of pancake is golden brown and crisp. Flip over; cook for 5 minutes.
Transfer to cutting board. Cut into 4 wedges; top each wedge with dollop of ricotta, cherry tomatoes, basil, and drizzle of balsamic glaze.
Recipe Notes
Tips:
You can find balsamic glaze in the same aisle as balsamic vinegar in the supermarket.
To make your own balsamic glaze or reduction: In small saucepan, bring 1/4 cup balsamic vinegar and 2 tsp. honey to boil. Cook for a few minutes until thick and syrupy.