Tip the spaghetti into a large mixing bowl. If it’s cold and stuck together try to separate the strands a little. Add a splash of olive oil, a good pinch of salt, a grinding of pepper, lemon rind, basil, most of the feta (leave some to garnish for later), parmesan, cheddar and spinach and mix to combine.
Crack the eggs into a small bowl and whisk to break up. Add the cream, a little salt and pepper and whisk until smooth.
Pour the egg/cream mixture over the spaghetti and mix everything together to coat. If you have used more spaghetti than me and the mixture seems a little dry, add an extra whisked egg.
Splash a little olive oil into an oven proof non stick frypan and place over medium heat. Add the spaghetti mixture and cook for 5 minutes, or until you can see the edges starting to brown from the bottom. Be careful as the bottom can burn if it’s over too high a heat.
Turn on the oven grill and place the frypan in the oven. Make sure the frittata has a little space between it and the grill (the first rack down is best) or the top will burn.
Cook for 7 – 10 minutes or until the top is golden and when you gently shake the pan the frittata is set. Remove and set aside to cool slightly.
Place the chopped tomatoes into a bowl and add the parsley, a drizzle of olive oil, the vinegar and season with salt and pepper. Toss to combine.
Top the frittata with the tomato mixture and crumble over the remaining feta. Drizzle with a lilttle olive oil and serve straight from the pan, hot or cold.
