Pasta Frittata

• 8 ounces spaghetti
• 1/2 cup sun-dried tomato packed in oil, drained and chopped
• 4 large eggs
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3/4 cup parmesan cheese, grated
• 3/4 cup Fontina cheese, grated
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil

1. Ahead of time: Cook spaghetti in a large pot of boiling salted water until tender, but not too soft, about 8 minutes; drain. Toss with sun-dried tomatoes and set aside to cool.
2. When the pasta is cool: In a large bowl, whisk the eggs, salt, pepper, parmesan and fontina cheese to blend.
3. Add the pasta and toss to coat.
4. Melt butter and oil in a 9 1/2 inch nonstick skillet over medium heat.
5. Transfer pasta mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes.
6. Place skillet under broiler and broil until top is golden brown, about 5 minutes.
7. Cool to room temperature, then invert the frittata onto a platter and cut into wedges.

spaghetti, tomato, eggs, salt, ground black pepper, parmesan cheese, fontina cheese, butter, extra virgin olive oil

Taken from www.food.com/recipe/pasta-frittata-182936 (may not work)