Spaghetti frittata is a popular Italian way to use up leftover spaghetti and tomato sauce. My good friend Teresa, who comes from Sorrento in the south of Italy, makes these frittatas in the summertime to take to the seaside. This is delicious Italian picnic food that will have you making extra spaghetti every time!
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For the frittata: In a large bowl, mix the pasta pomodoro, Parmigiano-Reggiano, eggs, 1 teaspoon salt and 1/2 teaspoon pepper until well combined.
Heat the margarine in an 8-inch shallow skillet over medium-low heat. Add half of the pasta mixture and spread it over the skillet, keeping it thickest in the middle and thinner toward the edges. Cook, undisturbed, for 3 to 5 minutes. Flip the frittata over and cook the reverse side for another 3 to 5 minutes. (The pasta should be warmed through, and the outside should be crispy and nicely golden.) Transfer the frittata to a plate and repeat the same process with the second half of the pasta. Serve warm or at room temperature.