Broccoli Spaghetti Frittata

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About 2 teaspoons butter

2 tablespoons olive oil

2 cloves garlic, chopped fine

1 small onion, sliced

4 cups blanched broccoli florets and sliced stems, drained and patted dry

Pinch red pepper flakes

10 eggs, lightly beaten

3/4 teaspoon kosher or otherwise coarse salt

A few turns of freshly ground pepper

1 and one-half cups grated cheese (Emmentaler, Gruyere, Cheddar or mixed)

2 cups leftover cooked spaghetti

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