Pasta frittata

• 250 g cooked pasta from the day before
• 4 eggs
• 50 g grated cheese
• 1 handful of vegetables, whatever is left
• oil, salt and pepper Staple

Method

1. Whisk the eggs with the cheese and season with salt and pepper.
2. Fry the pasta and vegetables in oil for 3 minutes.
3. Pour the eggs over the top, put the lid on and let set on a low flame for 8 to 10 minutes.
4. Cut into pieces and eat straight from the pan.