Spaghetti Frittata

From Sassy Molassy via Half Assed Kitchen

1 tbsp butter or olive oil

2-3 cloves garlic, minced

1 14-ounce can diced tomatoes, lightly drained

Smidge of crushed red pepper

Salt and pepper to taste (I used sea salt)

6 eggs, beaten

Leftover pasta–about 6 ounces worth

1 Tablespoon chopped fresh basil, if you have it

Parmesan

Heat butter or oil in a large-but-not-deep-sided skillet. Add garlic and sauté about 30 seconds (never brown garlic). Add tomatoes with about half their juice, season with salt, pepper, and crushed red pepper. Simmer for about 5-8 minutes, stirring occasionally, until tomatoes have broken down some and juice is reduced. Add pasta and stir to coat. Give it a minute or two to heat through, then reduce heat to low and pour beaten eggs over. Quickly stir things around so you have a somewhat even distribution of egg and pasta. Sprinkle with parmesan and chopped basil, then just let it heat slowly so the eggs can cook without scorching.

When the eggs have mostly set, you have two options: flip or broil. I set a plate over the skillet, flipped the whole assembly over, returned the skillet to the flame, and slid the frittata back in, uncooked side down. Alternatively, if you have an overproof skillet, you can stick the whole thing under the broiler to finish cooking. Once both sides are done, flip it (if indeed you are flipping) back right-side-up. You will need to run a thin spatula around and underneath before doing this. 

Cut into wedges and serve!