Spaghetti Frittata

Directions

1. 1
   In a large skillet, melt 1 tbsp butter over medium heat and saute onion, mushrooms, bell pepper and ham for 5 minutes, or until onion has softened, stirring occasionally.
2. 2
   Meanwhile, whisk eggs in a large bowl; then whisk in the cheese, half the parsley, the salt and pepper and the cooked onion mixture.
3. 3
   Cut cooked spaghetti into 2-inch lengths and stir into egg mixture.
4. 4
   In the same skillet you used to cook onions etc, melt the remaining 1 tbsp of butter over medium heat; try to coat the sides as well as the bottom.
5. 5
   Pour in egg mixture and cook, without stirring, for 3 to 5 minutes, or until the bottom is golden and most of the mixture is set.
6. 6
   Now carefully invert frittata onto a plate, then slide back into skillet, cooked side up.
7. 7
   Cook for 3 to 5 minutes longer, or until golden on the bottom.
8. 8
   Garnish with remaining parsley and serve, cut in wedges; just as good warm as hot.
9. 9
   For Vegetarian omit the ham.