Step 1

In a large bowl, whisk the eggs, with the milk, Parmesan cheese and salt and pepper.

Step 2

Add the cooked spaghetti, mozzarella cut in small cubes, and fresh basil cut in pieces. And mix

Step 3

Heat the olive oil in a large nonstick skillet. Add the egg/spaghetti mixture and spread evenly.

Step 4

Cook over medium-high heat without touching the frittata for one minute. Reduce to medium and cook covered for about 5 minutes or until you can see the sides are set and golden brown on the bottom.

Step 5

Use a wooden spoon to loose the edges of the frittata. Gently shake the skillet to move the frittata around and make sure it's not stuck to the pan. Place a flat lid or a large plate upside down on top of the frittata and flip the pan. Please note: the plate/ lid should fit inside the skillet and be the same size of the frittata.

Step 6

Carefully slide the frittata back into the pan to cook the other side. Cook for about 5 more minutes until the other side is golden.

Step 7

Cut into wedges and serve!