Author Notes
Green onions, ginger and sesame oil are pan-fried into a pie then sliced into wedges. Easy, fast weeknight dinner. —Becki
Ingredients
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4
eggs
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3
green onions, chopped to make about 1 cup
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2 teaspoons
fresh ginger, finely minced
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3/4 cup
cilantro leaves, chopped to make about 1/4 cup
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2 tablespoons
sesame oil
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Kosher salt and freshly ground black pepper
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2 cups
cooked angel hair pasta
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4 tablespoons
neutral oil, like grape seed, divided
Directions
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Beat eggs in a shallow dish until frothy.
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Add in green onion, ginger, cilantro and sesame oil.
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Season with salt and pepper, stir well.
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Toss in cooked pasta, combine well.
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Meanwhile, preheat a large non-stick skillet over moderate heat.
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When ingredients are mixed up and standing by, pour in half the grape seed oil and heat for a moment.
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Quickly pour in pasta mixture and spread out to edges of the pan.
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Cook over moderate heat until golden brown on the bottom (peeking with a spatula is easy), 6-8 minutes.
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Invert the cake unto a large platter or cutting board, return skillet to heat, add in remaining oil and slide cake back into skillet. Cook an additional 5-6 minutes, until browned.
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Slice into pie shapes and serve. Tastes great at room temperature and leftovers straight from the fridge are excellent, too.
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Adapted from Asparagus to Zuchinni
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