frittata spaghetti

we don't have pasta too often but we always, always have leftovers.
i think it's because we like our pasta swimming in sauce.
so, i'm always left with two or three cups of cold pasta that is stuck together and can't be reheated.
(in my opinion.)
what to do?!

frittata spaghetti!

you mix it with some eggs and some parm and voila!  an easy and quick supper!
or brunch, with a peach spinach salad. or appetizer, if you cut into little squares and garnish with creme fraiche!
my boys love this cold from the fridge too!

Frittata Spaghetti
Makes one, 10" frittata
6 eggs, beaten
3 tablespoons whipping cream
1 cup parmesan cheese, grated
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper, to taste
Zest of one lemon
3 cups (leftover) whole wheat spaghetti
2 tablespoons olive oil

Whisk all ingredients except pasta in a large bowl.
Fold in pasta.
Heat oil in a 10" non stick skillet over medium heat, until hot.
Slowly pour egg and pasta mixture in and swirl/spread with a spatula until mixture reaches edges of skillet.
Cook over medium heat until the frittata starts to turn golden brown around edges, about 6-7 minutes.
Carefully invert onto a plate and slide back in, cooked side up.
Continue to cook until cooked through, about 5-6 more minutes.
Slide from skillet and cut into wedges.
Serve hot, room temperature, or even cold!