The "girls" have been pretty busy these days and the eggs are stacking up in the fridge. We've made sure all the neighbors have enough for breakfast and still the carton count is growing. The perfect antidote to too many eggs and leftover pasta in the fridge -- spaghetti omelette (or in this case penne frittata). I started the way dinner usually does around here with a glug of olive oil heating in a pan (make sure it's oven proof). I added chopped a diced onion, and a few cloves of garlic (pretty standard so far), and let them soften and added in a couple ounces of chopped prosciutto and a variety of sliced mushrooms and let the mixture cook over medium heat until the mushrooms were tender. Add in the pasta -- sauce and all and stir around the pan. Next I beat eggs (in this case 8 since I was planning for leftovers) with grated parmesan cheese and S&P and poured it into the pan. After the eggs were just set I popped the pan under the broiler for just a minute or two to finish off.
Pasta frittata -- dinner from nothing, equally good hot or cold.