Pasta Carbonara Frittata

I pulled this out of an AllYou magazine. The picture looked really good, and the ingredients look like stuff that I generally have.

8 oz. spaghetti
2 T olive oil
4 oz. turkey bacon
6 large eggs
1/2 c grated parmesan
2 cloves garlic, finely chopped
Salt and pepper

1. Bring a large pot of salted water to boil and cook spaghetti until just tender, about 8 minutes or as package label directs. Drain, transfer to a large bowl and toss with olive oil to coat. Let cool to room temperature.
2. Cook turkey bacon in a large skillet over medium-high heat until crisp, about 6 minutes. Remove bacon to paper towels to drain. Discard all but 1 T of fat in skillet.
3. Preheat broiler to high. Whisk together eggs, parmesan, garlic, 1/2 t. salt, and 1/4 t pepper in a large bowl. Pour over spaghetti and toss to coat. Crumble bacon into bowl and mix well.
4. Place skillet on stove over medium-low heat and add egg-and-spaghetti mixture, spreading into an even layer with a spatula. Cook until bottom is well-browned, about 8 minutes, sliding a spatula underneath frittata occasionally to loosen.
5. Place pan under broiler and cook until top is golden and set, about 3 minutes. Cut frittata into wedges and serve.
(387 cal, 23g fat (8g sat fat), 359mg Chol, 1g fiber, 22g protein, 19g carb, 663mg sodium)