Mix two or three cups of pasta with three beaten eggs. Salt it lightly. If you have Parmesan cheese, grate a little directly into the pasta-egg mixture. Add as many herbs as you have, up to a half cup. Any are good. Celery leaves or the celery-like herb, lovage, give pasta frittatas a particularly pleasant bite. Cook the frittata as you do tortilla española. When you can lift the sides of the pie up and peek under it, put it in the oven to finish cooking.
