Sausage and Herb Frittata with a Crispy Pasta Crust

1. Beat the eggs with parmesan, parsley, and olive oil and set aside (do not cook them yet).
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 a 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!