This is one of my go-to dishes, when I want to do something relatively simple that is still a little impressive. It also makes terrific leftovers! I modeled this after my impressions of a dish served by a restaurant in Holland, Michigan called Pereddies and by a few other recipes I have seen over the years that include spaghetti, eggs and cheese.
Note: You will need two skillets of approximately the same size (ideally, 9-10”) for this recipe. The first skillet you use should ideally be slightly deeper than the second, because you’ll be flipping the frittata half way through cooking and a shallow pan is more likely to drip olive oil onto your stove.
Feel free to experiment with this recipe – you can leave out the herbs if you choose, add some prosciutto, pancetta, or diced ham, change the proportions of cheese or use different cheeses altogether, increase or decrease the size of the frittata dependent upon the sizes of your skillets and how much spaghetti you cook, and use either a prepared tomato-based spaghetti sauce or a homemade version of your choice. The best part of this recipe is that it doesn’t need to be exact, and you can experiment a bit. For example, a full 12 oz. box of spaghetti makes enough to create a 12” frittata, and requires a couple more eggs and some additional cheese. However, the larger the frittata you make, the harder it will be to flip.
Also, serve the spaghetti sauce separately, so each person can use as much or as little as they like. This can also be served with fresh sliced tomatoes on the side, for a lighter meal or a brunch.