Ingredients
Check off ingredients as you go
Serves 8
- 400g (14 oz) spaghetti or tagliatelle cooked
- leftover roasted chicken
- 8 to 10 eggs (depending on size)
- Salt, pepper
- neutral oil
In a non-stick pot, add a small amount of oil (really not much needed if your pot is non-stick) and heat.
Meanwhile, beat the eggs in a large bowl with the cooked pasta and shredded chicken, season with salt and pepper.
When the oil is hot, pour in the entire mixture. Leave on high heat for a few minutes then reduce to medium heat (5 on induction), cover and let cook gently for 25 minutes. When the egg is set, turn off the heat, gently loosen the edges with a knife if needed and unmold onto a serving platter.
Enjoy warm or cold.
If you like egg cakes to accompany your chicken broths or sliced as an appetizer, you should love Minina
Minina with chicken
Click on the image for the recipe