This is a great brunch idea, or a “cook once, eat twice” type idea too. Ideal for a mid week dinner served with a salad or just on its own.

Serves 2/3 – add more eggs to serve 4 people

• Left over pasta, any type really, I’ve used spaghetti but you can even use penne or fusilli
• 6 eggs
• 100g grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon of butter
• Dash of milk
• Some additional cheese, any kind, I used 50g of sliced Edam (optional)
• Some torn basil leaves (optional)
• Salt and pepper to taste

1.  Heat the oil and butter in a frying pan on a low heat
2. Add the left over pasta and spread out in the frying pan, put on the lowest heat and leave for about 5 – 10 minutes
3. In the meantime, beat the eggs and parmesan together and add a dash of milk (about a tablespoon)
4. Add the egg mixture to the pan and let it fry gently for about 5 minutes until you can tell that the egg has set on the bottom
5. I tore my sliced cheese and placed it on the top while the omelette was cooking
6. 
7. Pop the pan under the grill for about 3 minutes until the top is set
8. 
9. If possible flip the frittata over to serve so that you can see the crispy pasta 
10. 
11. Serve on it’s own or with a salad for brunch or lunch