This works equally well with plain un-sauced pasta or with a portion or two of an actual pasta dish (the pasta pictured here was leftover Fettuccine with Butternut Squash, Brown Butter, and Sage). If the pasta is very saucy, the frittata sometimes doesn't hold together quite as well. I'm happy with the jumble on my plate when this happens, but you can also warm the dish briefly in the microwave and then lift the pasta from the sauce before making the frittata.
If the idea of cooking chewy pasta into a eggy frittata sounds completely bizarre to you, like taking breakfast-for-dinner a little too far, I urge you to try it just once. I think you'll be hooked.
Do you ever make pasta frittatas? Have any favorite combos?
(Image: Emma Christensen)