Heat oven to 425 F.

Fill a pot with water and bring to a boil.

Once pot of water comes to a boil, salt the water. Break the spaghetti into 1-inch pieces and cook for 7 minutes. Drain and rinse the pasta in cool water; set aside.

Crack eggs into a large bowl; whisk in milk, pepper, salt, oregano, pizza seasoning and Parmigiano-Reggiano.

Heat a 12-inch cast iron skillet on medium heat. Once it is hot, pour the olive oil into the pan and swirl to coat. With a paper towel, smear the olive oil up the sides of the cast iron pan.

Pour in the egg mixture and immediately spread the pasta into the egg mixture. Cook until egg mixture begins to set, about 2 minutes.

Transfer skillet into oven and bake uncovered for 7 minutes.

Take the skillet out and pour half of a jar of Lucini Garlic Marinara Sauce and spread with the back of a spoon. Top with pepperoni and slices of fresh mozzarella. Put back into the oven and bake for 5 more minutes until cheese is bubbly. Garnish with fresh basil and slice into 6 pieces.

For the side salad, rinse greens and pat dry. Gently toss with vinaigrette and serve with frittata.