Spaghetti Frittata

2 tablespoons butter or olive oil
1/2 cup chopped onion
1 clove garlic, crushed
2 cups (about) cooked leftover spaghetti, cut into 1 inch lengths
6 large eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped Italian parsley
Pinch of salt and grinding of black pepper

*NOTE: you can add anything you want to the dish.  Sausage or
cubed ham or chicken would be good.
 
Heat butter in a 10 inch heavy skillet, preferably non stick. 
Stir in onion; sauté over low heat until tender and golden, about 5 minutes.
Stir in garlic, sauté 1 minute. 
Stir in spaghetti until coated and heated through.

Beat eggs, cheese, and parsley together. Season the egg mixture with 
salt and pepper. Add to hot skillet; cook, covered over medium low heat 
until top begins to set and the edges are lightly browned when the 
frittata is gently lifted with a spatula, about 12 minutes. 

Place a large round platter over the skillet and invert the frittata 
onto the platter. Slide the frittata back into the skillet and cook 
uncovered over low heat 5 minutes.