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Pasta Frittata

2 Tbs (30 ml) butter or olive oil About 1/2 lb (225 g) leftover cooked pasta, or about 1/4 lb (110 g) dried pasta, cooked according to package directions 6 eggs, beaten 1 cup (180-250 ml) freshly grated Parmesan cheese Salt and freshly ground pepper to taste Chopped parsley for garnish

Heat the butter in a large heavy skillet, preferably non-stick, over moderate heat. Combine the remaining ingredients in a bowl, mix well, and pour into the skillet. Cook undisturbed until the frittata is firm on the bottom, about 5 minutes. Transfer to a preheated 400F (200C) oven and cook until the top is firm, about 10 minutes. Garnish with chopped parsley and cut into wedges. Serve warm or at room temperature. Serves 4 to 6.