Mix all the ingredients except the oil together in a bowl.

Heat a skillet large enough to fit the pasta and egg mixture and add enough oil to cover the bottom of the skillet. Swirl the oil around gently to coat the sides of the pan.

Now continue as you would for any frittata, slipping the pasta and egg mixture into the skillet and cooking the frittata until golden brown on both sides. (See Notes) You should cook the frittata gently, so that it doesn't brown before the insides are cooked through, but I do like to raise the heat at the end so as to crisp up the crust even more. (NB: I never do this with my 'regular' frittatas, but somehow I feel the need with this one.)

Turn the frittata on to a plate and let it cool for a few minutes before diving in...