Nonna Emma’s Spaghetti Frittata

This recipe is very dear to me. My grandmother Emma used to make it every Friday night for dinner to welcome the Sabbath. The key is to make the frittata thin and crispy and to use only as much egg as is needed to bind the spaghetti together. I like to serve it at room temperature, as Nonna Emma did. She would make one for each of us - which I really like - but it can be time-consuming to cook them individually, so I so