Preheat oven to 350°

1 small onion, diced

1 bell pepper, diced

1/2 lb (more or less) leftover pasta, preferably without sauce

4-6 slices thick-sliced bacon, browned and diced

6 eggs

1/2 cup whole-milk ricotta, pulsed until creamy in a food processor

4 tablespoons Parmigiano Reggiano cheese, grated

1/4 cup whole milk

olive oil

salt & pepper to taste

1. In a 10″ or 12″ cast iron or other non-stick skillet, heat 1 tablespoon olive oil over medium heat. Sauté the onion and bell pepper until softened and the onion is translucent, but not browned. Season to taste.
2. Toss in the leftover pasta to warm, but not brown. Add more oil if necessary. My pasta already had oil on it.
3. Toss in the chopped bacon. Turn off heat under pan.
4. Whisk the eggs together with the ricotta,  3 tablespoons Parmesan, and milk. Pour over the pasta, vegetables, and bacon. Press down the pasta lightly. My egg mixture came just to the top of the pasta, but if you are using a larger quantity, yours may cover the pasta. Sprinkle the remaining Parmesan cheese over the top.
5. Place pan in preheated oven and bake for about 20 minutes. If you used 8-12 eggs, bake until the edges are done and the center is still a little jiggly. Remove from oven and let sit for about 10 minutes before cutting.

Your frittata will differ depending on the amount of pasta and eggs you use. A frittata is really a baked omelet, but the addition of pasta turns it into more of a casserole. I did not choose to use the kinds of cheeses that melt, but you might like to use a cheddar or Gruyere  for that kind of texture.

Looks like I know what my lunch will be tomorrow.