Heya people...
 Ghosty writing... sadly on my own again, after the holidays together with  Kuraiko are over.
But that doesn't mean I can't bring you some nice and tasty food.
And a bit of "Poor Man's"-food today, Frittata di Spaghetti.
Still tasty, hearty and pretty filling. Useful at the end of a month maybe, when money is in short supply (although then you might want to replace the Parmigiano with something else) or when you have some leftover spaghetti you need to use up. It's veggie, but you could always add a bit of bacon, ham or salami if you wish. It's not a fixed recipe at all, just throw in what you like.
So here we go..

Ingredients
~230g cold Spaghetti, Spaghettini or Linguine
- 4-5 eggs (I had only quite small ones, so I used 5)
- 1/2 onion
- 1 garlic clove
- fresh herbs basil, oregano)
- 50g Parmigiano
- 50g sharp Cheddar (or any other hearty cheese you like)
- Salt, pepper, spices to your taste (I used Ingo Holland "Roman spice" and "Mallorquin herb garden")
- Olive oil
- a big plate or flat tray for turning

Preparation
Peel onion and garlic. Chop the garlic and cut the onion into half rings. Wash the herbs, tap them dry and chop them as well.
Grate the Parmesan and cut the cheddar cheese into small cubes.
Crack open the eggs, pour them into a bowl and whisk them together a little.
In a not too big pan (because you wanna built a bit of height) heat a generous splash of olive oil. You will fry the omelette later in the same oil, so don't be sparse.
Carefully fry the onions until the sugar in the onions has caramelized and they are nice and golden. Add the garlic, shortly before the onions are done, so it doesn't burn.
Drain onions and garlic, make sure to catch the aromatic oil and reuse it for the next steps. Apply as much as necessary.
Let them cool down a little, then whisk them together with the eggs, herbs, grated Parmesan and cheddar cubes. Season with salt, peppers and spices after your preferences.
Now put the spaghetti into your pan and fry them in the oil to add a bit of crunch to the dish.
Pour in egg mixture, mix a little with the pasta and fry for about 3-4 minutes. If you like, you can gently press at the rims of the omelette with a cooking spoon so you'll get that nice discus shape later.
Now for the fun part: to flip over the omelette!
Take big flat plate, place it onto the pan, hold it tight and now turn over the hole thing with gusto.
If you didn't hold on to the plate ... it's now high time to clean your kitchen. ^.^'
If you've done it right the omelette is lying on the plate with the unfried side down and will already show a delicious golden-brown crust on the upper side.
Now just slide it back into the pan and fry for another 3-4 minutes.
When your Frittata is done, just do the flipping thing again on a fresh plate.

You can either cut it into wedges and eat it directly, leave it to draw a little longer and eat it luke-warm later... or you can just eat it the next day by placing it on a nice Italian white bread and eat as Panino con Frittata.
Enjoy your meal!