Drizzle a little bit of olive oil on the bottom of a medium non-stick pan and arrange the cold leftover cooked spaghetti nicely on top of it.

Break the eggs in a large cup and season them with a pinch of garlic powder, some freshly ground pepper and salt. Add the chopped onion and the freshly chopped parsley.

Beat the eggs well again. Place the pan with the cooked spaghetti over medium heat and let the spaghetti gently bake for 4 minutes. Then pour in the seasoned beaten eggs. Try to pour the eggs evenly over the spaghetti.

Season with an extra pinch of pepper and salt and then put a lid on the pan. Turn the heat low and let the eggs set for about 7 to 8 minutes.

Then remove the lid and flip the frittata over very carefully. Do this with a spatula or turn the pan over onto a plate and slide the frittata back into the hot pan. Let the frittata cook for another 3 to 4 minutes on its uncooked side.