Vinny's Spaghetti Pie

• 1/2 cup milk
• 1/4 cup Parmesan
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• Pinch freshly chopped parsley leaves
• 4 eggs
• Olive oil, as needed
• 1/4 clove garlic, cut into razor thin slices
• 1/2 pound leftover cooked spaghetti (with tomato sauce clinging to it)

1. Whisk together the milk, Parmesan, salt, pepper, parsley, and eggs.
2. Heat a large skillet over medium heat and add a little olive oil.
3. Add the garlic and cook, stirring, until fragrant.
4. Add the leftover spaghetti, pour over the egg mixture, and cook, without stirring, until the bottom is browned, about 5 minutes.
5. To flip the pie, set a plate the size of the skillet on top.
6. Invert the skillet so the pie falls on to the plate.
7. Invert the pie onto another plate, cooked-side up.
8. Return the skillet to the medium-high heat, add a little more oil, and slip in the pie.
9. Continue cooking until the bottom is browned, about 5 minutes more.
10. Transfer the pie to a plate, cut into wedges, and serve.

milk, parmesan, salt, freshly ground black pepper, freshly chopped, eggs, olive oil, clove garlic, tomato sauce

Taken from www.foodnetwork.com/recipes/vinnys-spaghetti-pie-recipe.html (may not work)