In a bowl, combine the pasta, eggs, cheese and parsley. Add enough milk to fully moisten the preparation. Season with pepper.
In a large non-stick skillet, heat the oil. Pour the preparation in the skillet. Cook over medium heat for about 8 minutes. Slide the frittata onto a plate, place the skillet on the plate and flip so that the top of the frittata is down in the skillet. Cook for 8 minutes.
Serve hot or cold.
Leftover Spaghetti Bolognese, Seafood Linguine, fettuccine with vegetables and tomatoes won’t keep for very long in the refrigerator. You add some eggs and cheese, and here is a new dish: an omelet with pasta. An Italian classic.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.