Spaghetti Fritatta

It's Saturday Brunch and everyone wants to know what I'm making. And honestly, I don't know. Juiceboy ate the ham I was going to use for a dish. What now?

Let's Look in the the Fridge! Leftovers...leftovers...ah and leftovers. It guess it's time for leftover fritatta!

Spaghetti Fritatta
Heat your oven to 350.
Cook the following in an oven-proof skillet.

Brown some ground pork. Remove and drain on a paper towell.

Saute 1/2 yellow onion and one clove garlic in the pan. Add 1T butter. Add about two cups leftover spaghetti (really, d0n't cook this up fresh. That's just silly.).

Add 1/2 cup sliced green pepper and 1/2 cup chopped tomato.

Season with basil, oregano, fennel (for sausagey flavor) , salt and pepper.

Throw in whatever tasty leftovers you have in the fridge.

Beat a bunch of eggs--I used 10, because 6 wasn't enough. I think 8 would have been fine.

Cook for approximately 20 minutes until eggs are set. Top with parmesan and some grated monterey jack cheese (cheddar would be v. nice as well). Put back in the oven for about 10 minutes until bubbly. If you want the cheese browned, turn on the broiler for about 3 minutes.

I think chopped broccoli would have been good, too. This is not healthy cooking, I know. We're having veggie stir-fry for dinner.