Pasta Frittata

Method

1. In a bowl, beat the eggs. Add cream, grated Parmesan, salt, and pepper. Mix quickly with a whisk.
2. Add the leftover spaghetti al pomodoro e basilico to the egg mixture and mix well to combine.
3. Heat a drizzle of olive oil in an iron or steel pan over medium heat.
4. Pour the pasta mixture into the pan and flatten it with a rubber spatula.
5. Cover and cook for about 10 minutes on each side, until the frittata is golden and crispy on the outside.
6. (Optional) Let it cool before serving, but it can be eaten hot as well.