Spaghetti Frittata

Last minute thought of recipe after getting inspiration from Chef Gino D'Acampo, a very funny and witty Italian chef!

Ingredients - Like usual, i have no idea how much of what i used and it's really up to you too, just add how much of whatever you like!

1. Spaghetti - i used between a quarter to half a bag - boiled - or any leftover pasta
2. 2 eggs
3. Pure cream - thickened cream, whatever
4. Milk - this time i used UHT Fresh milk - those not placed in the fridges in NTUC
5. A mixture of Parmesan and Romano Cheese
6. Crabmeat - imitation ones and in my case, vegetarian ones - or any meat you can find in the house, bacon etc..
7. 3 small onions - sliced up roughly
8. Butter
9. Salt and Pepper

Directions

Firstly, boil the spaghetti in hot boiling water added with salt and oil. Meanwhile, in a big bowl, crack the eggs in and whisk it till the yolks break up - into like how it would be when you make an omelette. Add in as much or as little pure cream as you wish and continue whisking till the lumps disappear. *It is a better idea to use a whisk as it helps to bring everything together whilst getting rid of the lumps inside the mixture. If you decide the cut down on the cream, in which i used approx 6 tablespoons, top it up with more milk then.

Make it the mixture is lump free, then add in the cheese. just add as much as your tastebuds allow and mix it well into the mixture. Add in the salt and grounded black pepper, for taste.

Now you can chop up your onions roughly and your crabmeat - just slice it up anyhow you like.
In a medium sized saucepan, melt in the butter and add in the onions and crabmeat to fry. Fry till nice and brown, then add it into the cheese mixture and immediately whisk it together or else you might end up with scrambled eggs. Your spaghetti should be ready by now, *from what Gino said, you can use any leftover pasta, even if it is already coated with sauce. Add it into the cheese mixture.* If you want to do a few batches, then split the cheese mixture up into different bowls, this way, it won't seem as if it is not creamy enough. Add the spaghetti into the mixture and stir well.

In the saucepan, add butter and when it melts, pour in all the spaghetti together with the amount of sauce that is designated for it. Spread it out nicely over the whole base of the pan, and this should be done under a larger flame - i.e. when you see the flame, it covers the whole base of the pan, this helps it to cook faster and more evenly. Using a spatula, press the spaghetti down and periodically lift the spaghetti up on its sides to ensure that it doesn't stick and to check the colour.

When the base is golden brown, slide it onto a plate that it about the same size as the spaghetti circle. Taking another plate of the same size, cover it and turn in up side down, so that when you lift off the top plate, you get to see the brown and cooked part of it. Then adding butter to the pan again, slide the spaghetti back into the pan and wait till the other side cooks as well.

When it's done, just slide it back onto the plate and you're ready to eat! Enjoy!

---Adapted from Gino D'Acampo's Spaghetti Frittata--- Thanks!