1 lb. spaghetti
4 tbsp. butter
1/3 c. freshly grated Parmesan cheese
3 tbsp. chopped parsley
4 tbsp. extra-virgin olive oil
1/2 chopped onion
1/2 c. drained, chopped imported Italian tomatoes
1/2 c. diced fresh Mozzarella
1/2 c. diced mild Italian salami
3 eggs
Salt and freshly ground pepper to taste
4 tbsp. extra-virgin olive oil

Cook the pasta in boiling water until al dente. Be careful, the pasta is quite firm, as it will be cooked again later. Drain; place in a large bowl and mix in the butter, half the Parmesan cheese, and the parsley. Season with salt and pepper to taste and set aside.

Put 4 tablespoons of the olive oil in a small skillet. Add the onion and cook slowly until limp and golden brown. Add the tomatoes and cook, stirring occasionally, about 15 minutes, or until the liquid has evaporated. Set aside to cool, then mix in the Mozzarella and salami. Season to taste with salt and pepper.

Bread the eggs in a bowl and beat lightly, seasoning with salt and pepper. Add to the pasta and mix together thoroughly.

Heat the remaining 4 tablespoons of oil in a large non-stick skillet, spreading it up the sides. Then remove the skillet from the stove and carefully spread half the pasta on the bottom. Spread the filling over the pasta, leaving a half-inch border around the edge. Sprinkle the rest of the Parmesan cheese over the filling and spread on the remaining pasta, completely covering the filling.

Put back on the burner and cook for a few moments, until the bottom begins to sizzle lightly. Place in the center of the oven and cook 7-10 minutes or until the frittata is set and nicely browned. Remove from the oven and allow to settle for a few minutes, then cut in wedges and serve.