Whisk eggs lightly; stir in cheese, tomato, parsley, salt and pepper. Add to spaghetti and mix well. Spray a 10 inch (25 cm) non stick skillet with vegetable spray. Heat over medium heat. Spread spaghetti mixture over bottom of pan and cook 3 to 4 minutes or until bottom forms a golden crust. Place plate over pit, turn upside down and slide pie back into skillet. Cook until bottom is golden and crusty. Cut into wedges and serve with tomato pasta sauce, as desired.