Pasta omelette: all the goodness of "recycling"

1. If you have leftover pasta sauce, let it cool. Otherwise, cook the pasta al dente, toss it with a good plain tomato sauce and let it cool slightly.

2. In a large bowl, beat the eggs with a pinch of salt, pepper and Parmesan cheese. Add the diced mozzarella and, if you like, a few cubes of salami or ham.

3. Pour the pasta sauce into the egg mixture and mix well to distribute everything evenly.

4. Heat a nonstick skillet with extra virgin oil (and a little butter if you want a crispier crust). Pour in the mixture and compact it with a spatula.

5. Cook over medium-low heat for about 8-10 minutes per side. Help yourself with a plate or lid to turn the frittata without breaking it. It should be nicely browned on the outside and stringy inside.

6. Let it cool for a few minutes before cutting into slices. Delicious both hot and cold, even to go!