Pizza di Maccheroni (Frittata ai Spaghetti)

This unusual dish hails from the city of Naples and is a favorite on picnics. Here we make a very simple version but all kinds of other things can be added -- olives and capers, smoked pancetta, and many other things. This can be as much of a blank slate as a pizza crust can be. Serve as is, hot or cold, with or without a tomato sauce.
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Recipe: Serves approximately 4
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350 g spaghetti
5 eggs
40-50 g cheese (parmagianno regiano or pecorino romano)
100ml milk
olive oil
1 clove garlic
Cook spaghetti very aldente in salted water.
While this is cooking, whisk eggs together with milk and cheese.
Once the pasta is cooked, remove from the water and stir into the egg mixture.
Heat olive for frying and add one clove of garlic to infuse the oil. Once it has browned a bit, remove the garlic and add the pasta and egg mixture, evening it out with the spatula.
Cook under high heat for one minute to help brown the bottom, then turn down the heat and cover, cooking for 15 minutes.
Shake loose from the bottom, cover with a plate and flip over, sliding it back onto the pan. Fold the edges in and let cook on a low heat for another five minutes. Slide off the pan, cut, and serve.