6 cups (1.5 litres) cooked pasta with sauce, approximately
5 eggs, beaten
1/2 cup (125 ml) grated Parmesan cheese
1/4 cup (60 ml) grated Romano cheese
1/4 cup (60 ml) Parmesan cheese
1/4 cup (60 ml) fresh parsley, chopped
1/4 to 1/2 cup (60 to 125 ml) milk
1 tablespoon (15 ml) olive oil
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.
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