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1
Break spaghetti noodles into 2 to 3 pieces and boil in hot water with a dash of salt.
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2
Cook spaghetti noodles until just al dente or until fully cooked.
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3
Remove from heat, drain in the sink with a large colander.
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4
Run cold water over the spaghetti to cool it (you dont want it to cook the eggs when you mix it all together).
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5
You could also use leftover spaghetti for this recipe as long as it is not too sticky.
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6
In a large bowl, beat eggs and add 3/4 cup of the shredded mozzarella and 1/4 cup of the shredded or grated parmesan cheese (reserve 1/4 cup of the mozzarella and 1/4 cup of the parmesan).
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7
Mix eggs and cheese together well.
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8
Add cooled spaghetti noodles to the eggs and cheese and mix gently together with a spatula or spoon.
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9
Heat 2 tablespoons of olive oil in a 9-10 skillet on medium-high heat.
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10
Once the oil is hot, put approximately 1/2 of the spaghetti/egg/cheese mixture into the pan, and spread it around evenly.
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11
Add the remaining cheese (1/4 cup of mozzarella and 1/4 cup of parmesan) on top of this layer.
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12
Once you have added the cheese, pour the remaining spaghetti mixture on top, and spread evenly, making sure that the frittata is not thicker than your pan.
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13
You should now have the cheese layer in between two layers of the spaghetti mixture.
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14
Press down with a spatula slightly to even out the frittata.
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15
Fry in the olive oil until light golden brown on the bottom.
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16
You may need to add a little more olive oil as it cooks, but be careful not to add too much or it will be overly greasy.
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17
Once the frittata is light golden brown on the bottom, its time to flip the frittata.
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18
Be very careful as you do so, to avoid getting splattered by hot olive oil.
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19
Put one pan on top of the other, then do a quick flip by rotating both pans quickly.
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20
The goal is to have the frittata be brown-side-up and fitting nicely in the second pan, without spilling any oil.
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21
Be especially careful if you use a gas stove.
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22
Now that youve flipped the frittata, add a little olive oil (about 1 tablespoon) around the edges, since the second pan didnt contain any oil and youll need some in there to fry the second side.
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23
Fry the second side to a light golden brown.
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24
Be careful not to let it get too brown, since the frittata will cook a little more even after transferring it to a platter.
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25
Once its light golden brown on the bottom, transfer it to a platter.
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26
You may want to put some paper towel on the platter to absorb any leftover olive oil, but remove the paper towel before attempting to cut the frittata.
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27
Cut the frittata (or if you've made a smaller version, serve it whole) and serve while still warm, with the spaghetti sauce on the side.
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28
It also refrigerates well and can be served warm or at room temperature if you prefer.
