We always recommend rustling up a quick meal at home instead of heading out for a bite. It’s easier on your wallet, and trust us, when you are a runner, a familiar meal is better than experimenting and upsetting your tummy. But sometimes all you have are the leftovers, which may not provide you with all that energy.
However you can always take some leftovers and turn it into something that’s suited for a runner. Imagine a leftover bowl of spaghetti turned into a delicious second meal. Well, keep reading and you might get inspired to make spaghetti just to have it as a leftover.
What you will need
How to make it
Cook spaghetti in a large pot of boiling salted water, if not already cooked. Boil until tender but firm, and then stop the cooking with some cold water.
Heat oil in a large nonstick skillet or pan. Add onions and cook, stirring occasionally until golden. Transfer them to a small bowl and let cool. Wipe out the pan.
Whisk together eggs, egg whites and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.
Place the pan over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, moving the pan around to ensure even cooking. It should take about 6 minutes.
Carefully turn out the frittata over a plate and slide it back into the pan and cook until the other side is golden. Serve on a platter, and add tomatoes for garnish.
And there you have it. The next time you need to fuel up before a morning run, fix this quick meal from leftovers instead of heading out, or starting from scratch. Bon appètit!
Main image: www.foodnetwork.com