Leftover pasta frittata from ancient evenings

Chop the leftover pasta into pieces of approximately 2 cm. In a separate container, beat the eggs (in a quantity appropriate to the amount of leftover pasta) with salt and pepper. If desired, grate some pecorino or parmesan and add fresh parsley. Add the pasta and mix to obtain a homogeneous mixture.
In a shallow pan, heat the olive oil over medium heat with a clove of garlic, which should be removed after browning.
When the oil is hot, pour in the frittata mixture and cook well on both sides. If you like, let a well-cooked crust form.