- In a bowl, whisk together the eggs. Add the pasta, cheeses and parsley. Season with pepper. Add the milk and mix well.
- In a large non-stick skillet, heat the oil over medium heat. Pour the pasta mixture into the skillet. Cook for 8 minutes (see note). Slide the frittata onto a plate, place the skillet over the plate and flip so that the top of the frittata is now facing down in the skillet. Cook for another 8 minutes.
- Serve hot or cold, with a green salad, if desired.
Leftover spaghetti bolognese, seafood linguine, fettuccine with vegetables and tomatoes won’t be hanging out in the fridge for very long. Add a few eggs and some cheese, and you’ve got a new dish: pasta omelette. An Italian classic.
You can cover the skillet at this step to ensure the frittata holds together when it’s flipped, but be sure to cook it uncovered after it has been flipped.