SPAGHETTI PANCAKE
Serves four

3 cups cooked spaghetti noodles
4 eggs, lightly beaten
1 tsp salt, or to taste
black pepper to taste
butter or oil for frying, at least 1 tsp
Optional add-ins, as desired: chopped fresh herbs, diced tomatoes, proscuitto or bacon, cheese, small diced vegetables such as zucchini (dice very small so it will cook through), minced onion or garlic.

In a large bowl beat the eggs until smooth. Add the spaghetti noodles and mix until they are all coated. Mix in the salt and pepper and any add-ins you would like. Heat the oil or butter in a large fying pan, it should be well oiled. Pour the noodle mixture into the pan and allow to set on the bottom. Using a plastic spatula, run it around the side of the pancake, to prevent sticking to the pan. Peer under the bottom from time to time, until the pancake begins to brown. Turn over by sliding it onto a plate and putting the fry pan on top and flipping over. Cook until slightly brown on both sides and the center has firmed. Turn out onto a plate and cut into wedges.

Note: If you'd like to make a smaller pancake—or have a smaller amount of leftover noodles to use up—you can easily decrease the amounts here. You just want to make sure that all the noodles are coated and the mixture isn't too soupy with beaten egg, see here for a picture of the consistency you are looking for.