3 cups (750 ml) leftover cooked pasta of your choice
2 tbsp butter
6 cherry tomatoes, halved
6 mini bocconcini, halved
Basil leaves, to taste
With the rack in the middle position, preheat the oven to 375°F (190°C).
In a large bowl, whisk the eggs. Add both cheeses. Lightly season with salt and pepper. Add the pasta and mix well.
In a large ovenproof non-stick skillet over medium heat, melt the butter. Pour in the egg and pasta mixture. Cook, while stirring, until the bottom and sides of the mixture start to set, about 3 minutes. Top with the tomatoes and cook 2 more minutes. Cover the surface with the bocconcini.
Transfer to the oven and bake for 6 to 8 minutes or until the frittata is completely set. With a spatula, unmould the frittata onto a serving dish. Sprinkle with the basil leaves and cut into wedges.