This came via my Pastafarian friends:
By Olga, June 3, 2009
Adapted from How to make a frittata.
4 ounces elbow pasta
4 eggs, lightly beaten
2/3 cup Parmesan cheese, shredded
1 cup frozen peas
Cook pasta according to package directions. Drain. Put skillet (preferably 12″ nonstick) on stove and add about a tablespoon of oil. Whisk eggs with salt, pepper, cheese, peas and cool pasta. Add egg mixture to skillet.On medium heat, cook eggs for about 2 minutes, scraping the sides and bottom with heat-resistant spatula. When eggs are mostly cooked but still very wet, stop stirring.Continue cooking on stove for another minute so underside sets.
Remove skillet from oven and let sit for about 5 minutes to finish cooking in center.
Cut in wedges and serve.