Spaghetti Frittata - PUBLISHED

This is good, but a bit challenging. I've tried the 10" stainless steel pan but it stuck and flipping it was a mess. I tried the non-stick deep pan but it made it too thick and flipping it was a mess. What next, short of buying a 10" non-stick pan?

1 - Would chunky pasta work?
2 - Yes, chunky pasta works quite nicely.
3 - I made it in a large non-stick pan with chunky pasta, and the egg didn't cover the noodles. I think it has to be 10" or less for the egg to puff up and cover. Let's see, next time.
4 - Yes an 8" pan is better. AND using fresh pasta instead of reconstituted is just amazingly better!
5 - I flipped it onto a plate once it was perfectly cooked and served lkke that - it made an attractive dome of lightly browned goodness.

8 ounces/4 cups cooked spaghetti pasta (preferably fresh)
2 strips bacon cut into lardons
3 onions, chopped
2 large eggs
2 large egg whites
1/2 cup milk or crème fraîche
1/2 cup freshly grated Parmesan cheese + 1/4 cup
2 tablespoons chopped fresh parsley
2 tsps chopped fresh thyme or basil (or 1/4 tsp dried sage)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 1 Tbsp extra-virgin olive oil divided

1. Heat an 8" nonstick skillet over medium heat. Add the bacon and when it just starts to sizzle, lower the temperature and add the onion. Cook stirring occasionally until the bacon just starts to brown and the onion is mostly caramelized (this can take a while). Set aside.
2. Meanwhile, preheat the oven to 350°F.
3. Whisk together the eggs, egg whites and dairy in a large bowl. Stir in the Parmesan, herbs, salt and pepper. Add the onion mixture (if it's still hot simply add a little at a time and stir constantly to avoid the hot onions cooking the eggs into clumps). Add the pasta. Mix it up well to evenly distribute the onions, bacon and herbs.
4. Oil the pan, pour in the frittata mixture and place over medium heat for about 6-7 minutes. Sprinkle over it the additional 1/4 cup Parmesan and bake for 20 minutes or until the custard has set.
5. Put under the broiler until the top starts to brown and bubble. 
6. Serve immediately.

1. Heat oil in an 10 8" nonstick skillet over medium heat. Add the bacon and when it just starts to render its oil lower the temperature to medium-low and add the onions and cook, stirring occasionally, until the bacon just starts to brown and the onion is mostly caramelized (this can take a while) golden. Set aside.
2. Meanwhile, preheat the oven to 350°F.
3. Whisk together eggs, egg whites, and dairy in a large bowl. Stir in the onions, Parmesan, parsley, thyme herbs, salt, and pepper. Add the onion mixture (if it's still hot, simply add a little at a time and stir the eggs constantly to avoid creating a clump of cooked egg). Add the spaghetti pasta. Mix it up well to evenly distribute the onions, bacon and herbs.
4. Oil the pan, pour in the frittata mixture and place over medium heat for about Pour in the egg mixture and distribute evenly. Cook until the underside is golden, moving the pan around on the burner to ensure even cooking, about 6-7 minutes. Sprinkle the additional 1/4 cup Parmesan on top, then put it in the a 350°F oven for 20 minutes or until the custard has set.
5. Invert a large platter over the skillet, grasp the platter and skillet with oven mitts and carefully turn over. 
6. Lift off the skillet and add some more oil. 
7. Slide the frittata back into the skillet (what was the bottom and already browned should now be on top) and cook until the bottom (which was the top) is golden. 
8. Put under the broiler until the top starts to brown and bubble. (Optional: once perfectly cooked, loosen the edges and carefully flip upside-down onto a plate.)