To go back to the spaghetti frittata, it's easy to eat. Make it in a skillet, and cut the finished, pie-shaped frittata into wedges, like a pizza. [I forget whether I used kitchen shears or a serrated knife.] Eat the wedges with a knife and fork.

Mrrzy, I ate sardines in Italy once, and they were nothing like the sardines we get in cans. The Italian fish were fresh and delicious, and they were several times bigger than canned sardines. The fuselages were a curious triangular shape, and the scales were beautifully bright and silver. I wonder if your recipe is for that kind of sardine.