1/2 lb Thin spaghetti, cooked

1/3 c Parmesan cheese

2 T Italian parsley, chopped

1 T Olive oil

1/3 c Fontina cheese, chopped

1/2 lb Spinach, blanched

3 ea Eggs, slightly beaten

Salt/pepper

Mix together all ingredients except oil. Heat a large, non-stick skillet (about 10"), add oil, and when it is medium-hot, add the mixture, spreading it evenly in the skillet. Cook over medium heat for about 5 minutes, or until bottom of frittata has formed a golden crust. Invert frittata onto a plate, then slip it back into the skillet to brown the other side. Cook until a crust is formed. Cut into wedges and serve, with more cheese, if desired.