Heya everyfluff...
 Ghosty writing

Today's dish is variation of the Frittata di Spaghetti I posted a couple of weeks ago:
http://www.furaffinity.net/view/23974386/
Just used up the stuff I had in my pantry... and this is what this poor man's dish is all about :)
Eat cheap but hearty, eat it hot, let it sit and eat it lukewarm later or it eat cold on the next day with white breat as Panino con Frittata.
Done a little different than last time, but not too much. Some improvisation. A bit juicier.

Ingredients
~250g cold Spaghetti, Spaghettini or Linguine
- 6 eggs
- 1/2 big onion (or 1 smaller one)
- 2 garlic cloves
- 1 small bell pepper
- 1 small summer squash (I used a little crookneck squash)
- 1-2 chestnut mushrooms
- fresh herbs basil, oregano, parsley
- 50-60g Parmigiano
- 50-60g 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. Wash bell pepper and summer squash, wipe mushrooms with a paper towel. If the squash is young you can eat it with the skin, but you can always peel it.
Chop garlic finely, cut onions into half rings, squash, bell pepper and mushrooms into little cubes.
Chop fresh herbs. Grate the Parmigiano and cut the Cheddar into cubes.
Crack open the eggs, whisk them together, then soak the pasta in a bowl with a bit of whisked egg. Save the rest of the egg for later.
In a small pan (just large enough to hold everything because you want to build up some height) heat a generous amount of olive oil.
Don't be squeaky with it. Don't worry, you will not eat it all, but using more oil with get you a better result. Most of it will be drained.
Throw in the onions and slowly fry them until they are caramelizing, which will make them so sweet. Now add the bell pepper and continue to fry. After some time add the squash, then garlic and mushroom. Fry until everything is soft, then drain the vegetables and place them on a paper towel so it can soak up excess fat and let it cool down a bit.
Make sure to capture the oil, which has soaked up all the delicious flavors.
Take the remaining whisked egg and season it with salt, pepper and spices and the fresh herbs.
Add the cooled down vegetables to the Spaghetti, the cheese, pour in the seasoned egg and mix together well.
Heat up some of the flavored oil in the pan, pour in the egg-vegetable-pasta mixture and fry for about 3-4 minutes.
Now it's time for the funny part again.
Cover your pan with a large plate or tray, hold it tight, then turn over the pan with gusto.
Make sure to hold the plate or tray tight... or you can go and clean your kitchen ^.^'
If you've done it right, the omelette is now sitting on your plate, uncooked side down.
Just slide it back into your pan and cook for another 3-4 minutes until it's nice and brown from both sides.
If you're not sure it's done..just turn down the heat and let it sit for a few minutes more, let the remaining heat cook the egg in the center as well, without risking to burn it.
Now do the funny turning game again, cut it into wedges... and you are done. :)

Please enjoy your meal :3