They say that necessity is the mother of invention and this was certainly true for this frittata! I had quite a bit of leftover pasta – tagliatelle which had been tossed in butter. It was also a tad overcooked so I didn't want to just reheat it.
So I made a frittata with it. First I oiled my baking dish – in this case with my new bestie mustard oil. Then I mixed together in a bolw the leftover pasta, 6 eggs, some leftover Messicano dip (which had pepper, pesto and sour cream in it), a bit of cream cheese – when it was pretty well combined I just poured it into the baking dish and sprinkled grated parmesan cheese over the top.
To avoid toughening the eggs, I cooked this in a low oven until it was set – this took about 40 minutes.
Garnish the frittata with chives and basil just before serving. It was actually yummy – the defects of the pasta were transformed.