Spaghetti Frittata

• 8 ounces spaghetti, cooked, rinsed, cooled
• 2 cups tomato-based pasta sauce, divided
• 5 large eggs
• 1/2 cup chopped fresh Italian parsley, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 5 tablespoons olive oil
• 1 cup grated Parmesan cheese

1. Preheat broiler. Toss pasta and 1 cup pasta sauce in medium bowl to blend. Combine eggs, 1/4 cup parsley, salt, black pepper, and cayenne pepper in small bowl; whisk to blend.
2. Heat oil in large broilerproof nonstick skillet over medium-high heat. Add pasta and toss until warmed through, about 4 minutes. Pour egg mixture over; do not stir. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet from heat. Sprinkle frittata with cheese. Broil until cheese melts, about 3 minutes.
3. Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Sprinkle with remaining 1/4 cup parsley. Cut frittata into wedges. Serve, passing warm sauce separately.

tomatobased pasta sauce, eggs, fresh italian parsley, salt, ground black pepper, cayenne pepper, olive oil, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/spaghetti-frittata-230630 (may not work)