FRITTATA DI SPAGHETTI

6 to 8 ounces cooked linguine, spaghetti or other pasta, with or without sauce, leftover or freshly cooked, at room temperature
4 eggs, lightly beaten
Freshly ground black pepper (to taste)
1/4 cup freshly grated Parmigiano-Reggiano or pecorino, or a combination of both (or more to taste)
1 tablespoon extra-virgin olive oil
5 ounces sliced scamorza or several-days-old mozzarella, optional (see variations)

In a large mixing bowl, combine pasta, beaten eggs, black pepper and grated cheese. Mix well; set aside.

In a 9- or 10-inch nonstick skillet, heat oil over medium heat; swirl to coat the bottom of the pan.

Add half the pasta mixture; spread evenly in pan. Place sliced cheese on top, being careful to leave a 1/2-inch border. Spread remaining pasta over the bottom pasta layer and the sliced cheese. Cook over medium heat for 5 to 8 minutes, or until the bottom browns.

Place a plate on top of the pan; turn upside down so the frittata falls onto the plate. Slip the frittata back into the skillet and cook for another 5 to 8 minutes, or until the second side browns.

Serve hot, warm or at room temperature.

VARIATIONS:
- Instead of scamorza or mozzarella, you can use any good melting cheese, such as Gouda, fontina, Gruyere or Swiss (Emmentaler), or sprinkle a few extra tablespoons of grated cheese between the layers of pasta.

- Diced salami or diced, thinly sliced ham may be added with the cheese.

Makes 4 servings
Source: Naples at Table: Cooking in Campania by Arthur Schwartz