Pasta Frittata (4 servings) 2 cup cooked spaghetti (cooled) - chopped into 1 inch strands 4 large eggs - beaten 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese 2 Tablespoons olive oil 1/2 cup shredded Mozzarella cheese 2 medium Roma tomatoes - diced 2 green onions - chopped 2 ounces prosciutto or thinly sliced ham - chopped 2 Tablespoons fresh basil or Italian parsley - chopped In a large bowl, combine the cooked spaghetti, beaten eggs, salt, pepper and Parmesan cheese. Place a large skillet over medium heat. Add the olive oil and tilt the pan to coat the entire bottom. Add 1/2 of the pasta mixture and form a flat pancake using a spatula. Sprinkle the Mozzarella cheese evenly over the frying pasta. Follow that with even layers of tomatoes, onions and prosciutto. Top with remaining pasta mixture - flatten and form into a pancake shape like the first layer. When the bottom is crisp and brown (about 5 minutes), carefully flip the frittata (use your largest spatula) and cook until the other side is crisp and brown (about 4 more minutes). To serve, slice the frittata into 4 wedges and garnish with chopped basil or parsley. This is a great way to turn leftover pasta into a terrific Italian-inspired breakfast the following day. Mr Breakfast would like to thank Jenny for this recipe. Recipe number 2795. Submitted 3/24/2010.