Frittata di Spaghetti

The open-faced Italian omelette is quite a different experience from that of its French counterpart. It is cooked slowly over a low heat and is served flat and round, quite the opposite to the fast-cooked, rolled version. As with any omelette you can make frittatas with many different fillings. Here leftover spaghetti is enriched with creamy eggs in a crunchy brown skin, and is sensationally good.