Spaghetti Fritatta From Leftover Spaghetti

• 4-5 eggs
• A very generous handful of freshly grated Parmesan cheese
• Salt and pepper to taste
• 1 portion of pasta al pomodoro (about 80 grams of dried pasta, cooked and tossed in a tomato sauce)
• extra virgin olive oil
• Fresh herbs such as parsley, basil or oregano

1. Beat together the eggs and cheese until creamy. Season with salt and plenty of cracked pepper. Oil an ovenproof frying pan generously with extra virgin olive oil and place over a low flame. Arrange your spaghetti over the entire pan to cover it evenly. Allow to cook for 1 minute before pouring over the eggs - try to cover the pan evenly. Cook over low-medium heat until eggs begin to set, then transfer the pan to a grill to cook the top until golden. Serve warm or cold with freshly chopped herbs and for the carb-lovers, some crusty bread.
2. Notes:
3. This is nice with any long pasta, in fact in the photos I've used linguine instead of spaghetti. And naturally you can use pasta dressed in any sauce, really - pesto, amatriciana (guanciale and pecorino cheese are added to tomato sauce) or carbonara would all be fantastic.
4. The amount of eggs you'll need really depends on how much pasta you use, how large your eggs are and how thick you want your frittata. Go with your instincts and your preferences.
5. If you're making this for a picnic and you want it to be more manageable for eating with hands add an extra egg to cover the pasta

eggs, very generous handful, salt, portion, extra virgin olive oil, fresh herbs

Taken from www.epicurious.com/recipes/member/views/spaghetti-fritatta-from-leftover-spaghetti-52458531 (may not work)