Crispy Pasta Fritata

1. Scramble eggs with parmesan, parsley and olive oil and set aside.
2. Remove the sausage from its casing and sauté with the onion, spinach and cherry tomatoes.
3. In a separate large skillet over high heat, combine the water, whole wheat thin spaghetti, vegetable oil and 3/4 tsp salt; bring to a boil (stirring occasionally), then cook for ~10 to 12 minutes until the water has evaporated and the pasta begins to sizzle (ensure pasta is spread evenly).
4. Turn down the heat to medium low and cook for 4-6 more minutes until the bottom is golden brown and crisp; swirl the pan while crisping use a spatula to loosen the pasta and prevent sticking on the edges.
5. Once the pasta is lightly browned, combine the egg with the sausage and veggie mixture and pour it into the pan in an even layer above the pasta crust; cover and cook on medium for 5-8 minutes until the egg is set.
6. Slide frittata onto a large plate and invert onto a second plate; slide back into skillet with the browned side upwards, and use the rubber spatula to tuck the edges into the skillet. Continue to cook for 2 to 3 minutes until the second side is lightly browned.
7. Slide onto a cutting board and slice like a pizza - enjoy!