Easy Spaghetti Frittata

After seeing Cook (almost) Anything's submission to Presto Pasta Night a few weeks ago, I was inspired to try making a pasta frittata, or as Giada de Laurentiis calls it in her cookbook, a torti di pasta. I then came across another spaghetti pancake (yet another name for it) at Tea & Cookies. It's extremely easy to make and will now be one of my I'm-feeling-lazy quick meals. Well I guess it's not that quick because you have to cook the pasta first, but simple enough. You don't really need a recipe to make it, just the general idea of what to do. The recipes that I've found don't recommend that you make it too eggy, though there'd be nothing wrong with that if you wanted it that way. Add enough oil to the pan so that it easily slides out. You can either flip the pancake after it's brown on the bottom (I flipped it out onto a plate then slid it back into the pan), or put it under the broiler to brown it (as long as your pan doesn't have a plastic handle). Any veggies you add should be finely chopped so that they cook through. In the spaghetti frittata I made pictured here, I used grape tomatoes (the best kind of tomato!), basil and Parmesan cheese. I'd actually recommend sprinkling the top with Parmesan cheese instead of adding it to the frittata, because then you'll end up using less Parmesan but tasting it more. I haven't tried it that way yet, but that's one way I'll attempt to make this dish healthier. The second time I made this, I grated some carrots and zucchini, and diced onion and red pepper. That was extremely delicious. Check out the links at those two blogs if you want a specific recipe, otherwise be crazy and just put it all together.