"A.C." wrote:
>
> Nancy Young wrote:
>
> > Have you tried making a leftover spaghetti frittata?
>
> nope, it sounds good to me. i'll have to try that one sometime :-)

365 Ways to Cook Pasta has a Spaghetti Frittata ...

2 tablespoons butter or olive oil
1/2 cup chopped onion
1 garlic clove, crushed
2 cups (approximately) leftover spaghetti, cut into 1 inch lengths
6 large eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped Italian flat-leaf parsley
pinch of salt and grinding of coarsly ground black pepper


Heat butter or oil in a heavy, preferably nonstick, 10-inch skillet.
Stir in onion; saute over low heat until tender and golden, about
5 minutes. Stir in garlic; saute 1 minute. Stir in spaghetti until
coated and heated through.

Beat eggs, cheese and parsley together. Season with salt and pepper.
Add to hot skillet; cook, covered, over medium-low heat until top
begins to set and the edges are lightly browned when the frittata is
gently lifted with a small spatula, about 12 minutes. Place a large
round plate over the skillet and, with hands protected by oven mitts,
invert the frittata onto the platter. Slide the frittata back into
the skillet to the top can be browned. Cook, uncovered, over low
heat, 5 minutes.

Slide the cooked frittata back onto the platter. Let stand a few
minutes before cutting into wedges to serve.