|Fusilli/Thin spaghetti||8 Ounce (1 Package)|
|Instant minced onion||1 Tablespoon|
|Leaf oregano||1 Teaspoon, crumbled|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Grated cheese||1⁄4 Cup (4 tbs)|
1. Cook fusilli in a kettle, following label directions; drain; return to kettle; cool slightly.
2. Beat eggs in a medium-size bowl; blend in instant onion, salt, oregano and pepper. Toss with cooled fusilli.
3. Heat butter or margarine in a large skillet. Add fusilli mixture; sprinkle with grated cheese. Cook over low heat about 5 minutes, or until underside is firm and golden.
4. Invert "pancake" onto a cooky sheet; then slide back into skillet; cook 5 minutes longer. Cut into 6 wedges in skillet. Serve with sweet Italian sausages and sauteed red and green peppers, if you wish.