1- Heat 3 tablespoons of the butter with the oil in a heavy 10-inch skillet over medium temp. Saute the onion until golden. Add the garlic and ham; cook 3 mins. Stir in the broccoli flowerets and spaghetti; toss until well coated with the mixture. Remove from heat. 2- Beat the eggs in a large bowl until light. Add the broccoli mixture and all but 2 tablespoons of the Parmesan. 3- Melt 1 tablespoon of butter in the same skillet over medium heat. Pour in the broccoli-egg mixture. Immediately reduce the heat to low; cook, without stirring, 20 minutes. 4- Using a long spatula, carefully loosen the edges of the frittata and run the spatula underneath to loosen the bottom. Place a shallow plate over the skillet and quickly invert the fritata onto it. 5- Melt the remaining 1 tablespoon butter in the skillet over medium-low heat. Carefully slide the frittata back into the pan. Sprinkle it with the crushed pepper and the remaining cheese. Cook 5 minutes longer. Serve (from 4 to 6) from the pan, in wedges -- at any temperature, "This is the very best Italian fritata [Bert had] ever sampled." Recipe by: Bert Greene: Greene on Greens (1984) Posted to KitMailbox Digest by J Pellegrino on Sep 18, 1998,