Tonight I made an old favorite (from Gourmet about 10 years ago, I think). It's no longer on the Epicurious site for some reason, so here it is (edited to reflect the way I usually do it):
Spaghetti Frittata with Sausage and Tomato
1/2 lb sausage (pork, chicken, or turkey; hot or sweet—whatever!), crumbled, casings discarded
2 garlic cloves, pressed
1 28-oz. can diced tomatoes, drained (I like Muir Glen or Redpack)
1/2 cup firmly packed fresh basil leaves, sliced thin
1/2 lb spaghetti
1/3 cup freshly grated Parmiggiano-Reggiano
4 large eggs, beaten lightly
Heat some olive oil (How much? Depends on how fatty your sausage is.) in a heavy skillet. Cook sausage over moderate heat, stirring and breaking up lumps, until no longer pink. Add garlic and cook, stirring, until garlic is golden. Add tomatoes and basil and simmer 10 minutes. In a pot of salted boiling water, cook spaghetti until al dente and drain. While spaghetti is in colander, cool off pot by running ice cold water in it, and then empty it again. Put spaghetti back in pot and toss with sausage mixture, cheese, and salt and pepper to taste; cool 2 minutes. Add eggs and combine well.
In a 12” nonstick skillet heat 3 tablespoons olive oil over moderately high heat until hot but not smoking. Add pasta mixture and spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat-proof platter over skillet and invert frittata onto it. Whee! Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter. Serve warm or at room temperature, in wedges.
I used garlic and herb chicken sausage from Whole Foods. I even took a photo of it, but it looked so vile in the photo that I deleted it. Trust me, it's delish. And it's not as tricky as it sounds. You'll feel very professional when you flip it over and see that lovely crunchy brown bottom!