A frittata in Italy is basically an omelet, mixing in a generous helping of meats, cheeses, and/or veggies to make a substantial meal. But this one is a bit difference as it is a Frittata di Maccheroni. An ingenious use of leftover pasta, it is simple and satisfying. Leave it to Giorgio to come up with this meal!
I made it using leftover ziti con lenticchie and a handful of cooked tortellini I had not used up yet. Whatever type of leftover pasta you have will work fine.
In a large skillet heat a couple tablespoons of olive oil, split open a clove of garlic and fry it lightly to scent the oil, then remove the garlic and throw it away. Add the cooked pasta and saute it in the oil until it is well heated. In a bowl beat 4 eggs with a tad of milk, season as you wish with salt, pepper, any herbs you have a fancy for, and pour it evenly over top of the pasta. Add a generous dusting of grated parmigiano cheese and shake the pan to get the egg distributed to cook evenly. When it has set on the bottom, slide it out onto a plate, invert it back into the pan and cook the other side. Serve topped with some more parmigiano.
Coupled with a veggie dish, this makes a very easy lunch.