Author Notes
Green onions, ginger and sesame oil are pan-fried into a pie then sliced into wedges. Easy, fast weeknight dinner. —Becki
Continue After Advertisement
Ingredients
-
4
eggs
-
3
green onions, chopped to make about 1 cup
-
2 teaspoons
fresh ginger, finely minced
-
3/4 cup
cilantro leaves, chopped to make about 1/4 cup
-
2 tablespoons
sesame oil
-
Kosher salt and freshly ground black pepper
-
2 cups
cooked angel hair pasta
-
4 tablespoons
neutral oil, like grape seed, divided
Directions
-
Beat eggs in a shallow dish until frothy.
-
Add in green onion, ginger, cilantro and sesame oil.
-
Season with salt and pepper, stir well.
-
Toss in cooked pasta, combine well.
-
Meanwhile, preheat a large non-stick skillet over moderate heat.
-
When ingredients are mixed up and standing by, pour in half the grape seed oil and heat for a moment.
-
Quickly pour in pasta mixture and spread out to edges of the pan.
-
Cook over moderate heat until golden brown on the bottom (peeking with a spatula is easy), 6-8 minutes.
-
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.
-
Slice into pie shapes and serve. Tastes great at room temperature and leftovers straight from the fridge are excellent, too.
-
Adapted from Asparagus to Zuchinni
See what other Food52ers are saying.