2 Tbls. olive oil
1/2 c. each red onion and yellow onion, chopped
1/4 c. scallion, sliced thin
1 garlic clove, minced
4 Tbls. grated parmesan
2 Tbls. parsley
1/2 tsp. salt
1/4 tsp. pepper
8 oz. leftover cooked spaghetti (about 3 c.)
Heat oil in a large non stick skillet and cook onions until tender.
Add scallion and garlic, saute two minutes.
In a large mixing bowl, beat eggs. Add onion mixture, 2 Tbls of cheese, salt, pepper, parsley, and spaghetti and toss to combine.
Reheat the skillet and add spaghetti mixture.
Cover and cook on low 5 minutes.
Shake the pan occasionally to prevent sticking and cook covered, 10-15 minutes or until frittata is browned.
Uncover and sprinkle with remaining cheese.
Cut into wedges and serve hot.