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As for the recipe, such as it is... boiled up a half pound of spaghetti, tossed it in a non-stick skillet with some olive oil and butter, and mixed in a few sliced green onions. While that was warming up, I mixed in my leftover grilled salmon (maybe 8 oz. or so), and whipped up 10 eggs. Mixed in the eggs and cooked over medium low until it seemed to hold together (10-12 minutes or so), and slid it out of the skillet onto a plate. Set another plate on top of the frittata, turned it over, and slid the uncooked side back onto the skillet for about 5 minutes. Serves at least 4 as a main course, more as a starter. Based on a recipe for a spaghetti omelette with canned tuna I had when I was a kid, many years ago. The turning is the hardest part, but usually goes pretty well if you are using a good nonstick pan.

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