Pasta frittata

Cut the cold cuts and cheeses into small pieces, then add them along with the grated Parmesan to the egg and milk mixture that you will have beaten in a bowl.

Pour everything over the pasta, season with salt, mix well and transfer to a non-stick pan with hot oil; cook over low heat on both sides for about ten minutes.

It is an excellent solution for using up leftover pasta, as well as salami, ham, and cheeses (smoked provola works very well). You can also bake the frittata in the oven at 180°C for 20-25 minutes, after pouring it into a buttered baking dish.