Makes 8 wedges
50g Parmesan, grated
2 Tablespoons chopped fresh parsley
1. Cook the spaghetti in a large pan of boiling water for about 10 minutes, until just tender but still retaining a little bite, then drain well.
2. Whisk the eggs in a large bowl, then add the Parmesan, parsley and some salt and freshly ground black pepper. Toss with the spaghetti.
3. Melt half the butter in a 23cm (9 inch) frying pan and add the spaghetti mixture. Cover and cook over low heat until the base is crisp and golden. Slide onto a plate, melt the remaining butter in the pan and flip the frittata back in to cook the other side (do not cover). Serve warm, cut into wedges.