What You'll Need
Scale
- 6 large eggs
- 2 tablespoons freshly grated
- Parmesan or pecorino cheese, plus more for serving
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon extra-virgin olive oil
- 1 cup cooked pasta, such as spaghetti, fettuccine, or bucatini
What You'll Do
- Turn the broiler on high.
- In a medium bowl, combine the eggs, Parmesan, black pepper, salt, and pepper flakes. Whisk thoroughly to combine.
- In a medium oven-safe skillet, heat the olive oil over medium heat. When the oil is shimmering, add the pasta. Cook, stirring occasionally, until heated through, about 3 minutes. Pour in the egg mixture and tilt the skillet to distribute evenly. Cook, undisturbed, until the edges of the eggs are fully cooked and beginning to pull away from the sides of the skillet, about 5 minutes.
- Transfer the skillet to the oven and broil for about 3 minutes, until the eggs are set and the frittata is slightly puffy. Cut into quarters, sprinkle with Parmesan, and serve.