This recipe was originally developed in order to use up leftover spaghetti from dinner the night before. However, this dish was so good that it is also used in my home as a delicious brunch or lunch dish. You can most definately enjoy this dish during the early hours as well!

This dish is beautiful topped with fresh basil or parsley as a garnish after you have taken it out of the oven. A lot of people have asked for the recipe to this dish once they try it, so here is the recipe!
2 cups cooked spaghetti (with or without sauce)
5 eggs
1/2 cup shredded cheddar, parmesan, or mozzarella cheese
salt and pepper, to taste
garlic powder, to taste
Italian seasoning, to taste

1. In an oven-proof saucepan, heat the spaghetti for about 5 minutes on medium heat. (If it has been in the fridge)
2. Meanwhile, in a separate, small-medium sized bowl, beat the eggs with the salt and pepper, garlic powder, and italian seasoning.
3. Once the spaghetti has been heated, add the egg mixture and cook, stirring the mixture as if making an omelette(move spaghetti, and tip pan to let raw egg cover bottom. Repeat on all sides of pan.) Keep doing this until bottom egg is cooked.
4. Sprinkle shredded cheese over frittata. Transfer the pan to the oven and bake frittata at 375ºF until cheese is melted, about 5 minutes.
Serves: 4
You can cut the frittata into pizza-like
slices or just scoop out your serving.