Last night I made yet another pasta dish made in the garlic-and-oil sauce, but added broccoli for a healthy kick. Tonight to stretch the leftovers of that same pasta dish I made a frittata. A frittata is an easy egg dish that you can put practically anything in it.
Preheat oven to 425 degrees. In an oven proof skillet melt a tablespoon of butter. Whisk enough eggs together to submerge the leftover pasta. Add pasta and egg to the oven proof skillet, top with Parmesan cheese and bake for 10 minutes or until brown. Serve with a spinach salad. This is a great meal for none other than the "penyless" cook.