1/2 lb. cooked thin spaghetti
1/3 c. chopped fontina cheese
1/3 c. Parmesan cheese
1/2 lb. spinach, blanched
2 tbsp. chopped Italian parsley
3 eggs, slightly beaten
Salt & pepper to taste
1 tbsp. butter or olive oil

Mix together all ingredients except butter or oil. Heat a large, nonstick skillet (about 10 inches), add the butter or oil, and when it is medium hot, add the mixture, spreading it evenly in the skillet. Saute over medium heat for about 5 minutes, or until bottom of frittata has formed a richly golden crust. Invert frittata onto a plate, then slip it back into the skillet to brown the other side. Cook again as described above, until a crust is formed. Cut into wedges and serve, with more cheese, if desired.

Note: This is a delicious way to use up leftover pasta, but it is worth cooking some spaghetti just to make this frittata. There is virtually no limit to the variety of ingredients you may include in a pasta frittata - chopped fresh tomatoes, leftover vegetables or meat, a mix of herbs, mozzarella or fontina cheese, to name a few. If you want to stretch it, add more eggs.