Pasta Frittata

Method

1. In a bowl, add the leftover pasta to the eggs. The ratio should be such that the mixture reaches a dense consistency. Beat the eggs lightly with the pasta.
2. Add grated Parmigiano cheese (about 50-60 g) and mix.
3. Add black pepper and a pinch of salt (adjust based on the pasta's seasoning). You can balance salt with more cheese.
4. Add a drizzle of extra virgin olive oil and chopped parsley (or basil). Mix well.
5. Heat a generous amount of olive oil in a non-stick pan over high heat. Test the oil temperature by dropping a bit of egg mixture; it should sizzle.
6. Pour the entire egg-pasta mixture into the pan and spread evenly. Cook over high heat until the bottom is set and golden.
7. Once the frittata has released from the pan and is coagulated in the center, reduce the heat to low and cover with a lid. Use a heat diffuser if needed for even cooking.
8. Flip the frittata with a quick motion (using a plate or double pan). Cook the other side for a few minutes on low heat until golden.
9. Optionally, you can bake the frittata in the oven at 180°C (350°F) for 20 minutes instead of pan-frying.
10. Serve warm or at room temperature. Optionally add mozzarella cheese before cooking for extra richness.