Spaghetti Frittata from Leftovers recipes

- 1 (5 ounce) container shredded asiago cheese
- 1 cup torn fresh basil leaves
- 1/4 teaspoon fresh ground black pepper
- 4 cups cooked spaghetti (from 1/2 pound dry spaghetti)
- 1/4 teaspoon kosher salt
- 3 cups classico sweet basil marinara sauce (or other marinara sauce of choice)
- 6 large eggs
- 3 tablespoons extra virgin olive oil

- 3 tablespoons parmigiano-reggiano cheese
- 1/4 cup basil or parsley
- 1/4 cup olive oil
- 6 large eggs
- 4 slices prosciutto or ham
- salt and pepper
- 1 1/2 cups mozzarella cheese or other cheese, cubed (about 6 oz)
- 4 tablespoons butter
- 2 cups cooked spaghetti
- 1 teaspoon olive oil

- 1 (26 ounce) jar Prego spaghetti sauce, your choice of flavor (tomato, green pepper and onion flavor is the kind i had on hand. Also try tomato, onion, and garlic)
- 1-3 teaspoon granulated sugar
- 1 (24 ounce) can stewed tomatoes
- 1/2 small white onion
- 1 lb browned ground beef
- 1-3 clove garlic

- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter or margarine
- 1/2 cup chopped mushrooms
- 1 small onion
- 2 cups cooked spaghetti
- 1 tablespoon chopped, fresh flat leaf parsley
- 1/4 teaspoon salt
- 1/2 cup chopped red bell peppers
- 6 large eggs
- 1/2 cup diced ham (optional)
- 2 tablespoons parmesan cheese

- 1/4 cup freshly grated parmesan cheese (or prebought)
- 125 g mushrooms
- 30 butter or margarine
- 100 g spaghetti
- 125 g ham
- 2 tablespoons chopped fresh parsley
- 1 cup thickened cream or milk
- 6 eggs
- 1 red capsicum, seeded and chopped (I use red)
- salt and pepper
- 1/2 cup frozen peas

- salt and pepper to taste
- 1 large sweet onion, peeled and chopped
- 1 cup cooked ham, diced
- 1 green bell pepper, chopped
- 1 tablespoon olive oil
- 1 (8 ounce) package angel hair pasta
- 1 cup frozen corn kernels, thawed
- 8 eggs, beaten

- 1/2 lb spaghetti
- 4 eggs
- 1 tablespoon fresh parsley
- 1/3 cup parmesan cheese
- 1/4 cup butter
- salt & pepper