- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 1/2 pound leftover cooked pasta (how ever much you have leftover)
- 12 large eggs, beaten
- 1/4 cup heavy cream or milk (whatever you have on hand)
- Salt and freshly ground black pepper
- 1 tablespoon chopped flat-leaf parsley (a palmful - if you have it in the house)
- 1 can tomato sauce (8 ounces), warm or just room temp
- 1/2 cup grated Parmigiano Reggiano
- 1 tablespoon basil, chopped
Pre-heat oven to 425°F.
Heat a large non-stick skillet with an oven-safe handle over medium-high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add the leftover pasta and cook until lightly browned, 3-4 minutes.
While the pasta is browning beat the eggs with the heavy cream, add some salt, pepper and the basil, if you have it.
Add the egg mixture to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Top evenly with the leftover tomato sauce and top that with the cheese. Transfer pans to oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter, hot or cold, cutting frittata into wedges. If it’s for lunch or dinner, serve with a simple salad.