1/2 lb. cooked spaghetti
4-6 eggs
1/2 c. grated Parmesan cheese
Salt & pepper to taste
Pinch oregano
1/2 c. all-purpose cream
Olive oil to cover the bottom of pan

In a bowl, beat together the eggs, cheese, salt, pepper, oregano and cream. Use an oven-roof saute pan to heat the olive oil.

Gently stir the spaghetti into the egg mixture and put it all into the saute pan. Cook until the bottom is set and golden, lifting edges from time to time to let uncooked mixture flow to the bottom.

When the bottom is cooked, and the top is still moist, remove the pan from the top of the stove and set it in the oven under the broiler for 3-5 minutes until the top is golden.

This is traditionally served in wedges right out of the pan, still piping hot.

A mixed green salad and hot crusty bread makes this a great lunch or Sunday night supper.