6 eggs
1/3 c. freshly grated Parmesan cheese
1/4 c. chopped fresh Italian parsley leaves
1/3 tsp. Italian seasoning
2 c. cooked pasta, cooked until just al dente (or any leftover pasta)
1 tbsp. plus 1 tsp. vegetable oil
1/2 c. tomato sauce
2 tbsp. freshly grated Parmesan cheese
6 sprigs fresh parsley

Beat the eggs in a large bowl and stir in the cheese, parsley, Italian seasonings, and pasta. Mix well.

Heat 1 tablespoon of the oil in a large frying pan and pour in the frittata mixture. Cook for 2-3 minutes or until browned on the bottom.

Use the remaining oil to coat a plate slightly larger than the frying pan. Place it upside down on the pan and, holding pan and plate firmly together, turn them over.

Slide the frittata back into the pan with the uncooked side down. Cook 2-3 minutes on the second side, then slide onto a serving plate.

Meanwhile, heat the sauce and pour it over the frittata. Garnish with additional cheese, if desired, and parsley sprigs, 2 servings.

VARIATIONS: Add diced cooked vegetables or small pieces of cooked chicken, turkey, ham, or ground beef to the beaten eggs.