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Mix the eggs, cheese, milk and some salt and pepper in a large bowl.
Add the leftover spaghetti and combine.
Heat 2 tablespoons of the olive oil in a 20cm non-stick frying pan over medium-high heat.
Tip in the spaghetti and egg mixture and swirl it around to cover the base of the pan.
Cook for 3-4 minutes or until you can see the underside is turning golden brown.
Slide the frittata onto a plate.
Add the remaining oil to the pan and allow it to get hot.
With one swift and confident movement, tip the frittata upside down into the pan so that the golden bottom is now on top.
Cook for 2–3 minutes, then slide onto a serving plate.
Dust a little extra grated Parmigiano over the top, if you like, then cut into wedges and serve.