1.  Preheat the oven to 400 degrees.

2.  If you are not using leftover pasta, prepare and cook the pasta according to the manufacturer's instructions. Once cooked, drain the spaghetti from the cooking water and set it aside to cool.

3.  To prepare the frittata, add the olive oil and mince onion to a large oven safe skillet. Heat the pan over medium high heat. When the onion begins to sizzle, sauté it until it begins to turn translucent.

 

 

 

4.  Once the onion is translucent, add the diced tomatoes to the pan with a pinch of salt and lower the heat to medium. Toss the tomatoes lightly in the pan to combine them with the onion. Cover the pan and cook for 8 - 10 minutes, stirring occasionally to assist in breaking down the tomatoes into a light sauce.

5.  As the tomatoes cook, break the eggs into a mixing bowl, add the Parmigiano to the bowl and whisk the ingredients thoroughly until all of the yolks have been broken and everything is combined into a uniform liquid.

6.  When the tomatoes have broken down into a light sauce add the spaghetti to the skillet and toss it so that it is evenly coated throughout with a bit of the tomato sauce.

7.  Once the sauce and the pasta are combined, distribute the pasta evenly to cover the pan, and then gently pour the egg and Parmigiano mixture over the pasta.

8.  Cover the pan and cook over medium heat until the eggs begin to cook through to the top of the frittata, about 12 - 15 minutes.

9.  When the eggs have begun to cook through, uncover the skillet and sprinkle a handful of grated Parmigiano over the top of the frittata, and then open the oven, place the pan on the middle rack and bake for another 15 - 20 minutes or until the frittata is a golden brown and begins to pull away from the sides of the skillet.

10.  Once the frittata is cooked, remove it from the oven and allow it to cool for 10 - 15 minutes prior to serving.