This is a great way to use leftover pasta, even if it has a sauce on it. While most recipes for this dish say any sauced pasta will work, I personally feel that a few lend themselves to this treatment: pesto, alfredo, carbonara and simple veggie sauces. I dressed the pasta with Sun-Dried Tomato Paté!

• 1 cup cooked cold pasta, sauced or not, your choice
• 6 large eggs
• 3/4 cup grated Parmesan cheese
• 1 cup assorted chopped veggies: mushrooms, artichokes, peppers , etc.
• 1 teaspoon each thyme and tarragon
• Salt and pepper to taste
• 1/4 cup butter
  
  In a large bowl, whisk eggs until thoroughly mixed. Add pasta, cheese, veggies, herbs, salt and pepper to taste and whisk lightly. Melt half the butter over medium heat in a large skillet and heat until foamy. Add egg mixture all at once and let set for a minute. Stir once, set for another minute and stir again. Make sure the eggs are distributed evenly through the pan. Continue cooking over medium heat without any additional stirring until the bottom is golden brown.
  
  Place a large plate over the skillet and turn it over so that the frittata falls onto the plate. Melt the rest of the butter and finish cooking the other side of the frittata until golden. Slice into wedges and serve hot, cold or room temperature as desired.
  
  Hints: If you have a broiler in the top of your oven, the frittata can be finished under it after the bottom has cooked on the stovetop. Use an oven-proof skillet or wrap the handle of a regular skillet in heavy duty aluminum foil, shiny side out, to broil the frittata.
  
  Frittatas can certainly be made without the pasta as well! Simply follow the above method and add a little cream or milk to the egg mixture before cooking. If desired, top with grated cheese, sauté onions or shallots in the butter before adding the eggs or use whatever herbs and seasonings you like. Ham, bacon or sausage make great additions - the possibilities are as varied as any used in a classic omelette.
  

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