DirectionsAhead of time: Cook spaghetti in a large pot of boiling salted water until tender, but not too soft, about 8 minutes; drain.
Toss with sun-dried tomatoes and set aside to cool.
When the pasta is cool: In a large bowl, whisk the eggs, salt, pepper, parmesan and fontina cheese to blend.
Add the pasta and toss to coat.
Melt butter and oil in a 9 1/2 inch nonstick skillet over medium heat.
Transfer pasta mixture to the skillet, pressing to form an even layer.
Cook until the bottom is golden brown, about 3 minutes.
Place skillet under broiler and broil until top is golden brown, about 5 minutes.
Cool to room temperature, then invert the frittata onto a platter and cut into wedges.