• 4 cups of cooked spaghetti
• 1 egg white plus 1 whole egg, lightly beaten
• 2 tablespoons milk
• 1/4 to 1/3 cup grated Parmesian
• 1/4 teaspoon oregano
• Salt, optional
• Freshly ground black pepper to taste
• Dash cayenne
• 2 teaspoons of butter or margarine

2.In 10 inch skillet, heat butter or margarine. Add mixture, spreading it evenly to form a cake. Cook over medium-low until golden brown or about 10 minutes.

3.Using edge of spatula divide into 4 sections and turn over one piece at a time. Brown for 3-5 minutes.