SPAGHETTINI & PARSLEY FRITTATA

adapted from Deborah Madison’s Vegetarian Cooking for Everyone

6 to 8 eggs
chopped Parsley leaves from 1 bunch
2 Tbls. chopped marjoram or oregano
2 garlic cloves mashed with 1/4 tsp salt
4 oz. dried spaghettini or linguine (2 to 3 cups cooked)
1/2 tsp finely grated lemon zest
1/2 cup freshly grated Parmesan
salt and freshly milled pepper
2 Tbls. butter or olive oil, plus oil to finish

Beat eggs with a fork, then stir in all but a tablespoon of the herbs, add garlic, lemon zest, and cheese.  Season with salt and pepper and let stand while you cook the pasta. Preheat the broiler. When the pasta is done, drain, then rinse with cold water to cool; you should have 2 to 3 cups. Pour cooled pasta onto a kitchen towel, then add it to the eggs. Heat butter in a large nonstick skillet until foamy, then pour in the egg mixture. Reduce heat, gently shake the pan back and forth a few times to distribute the pasta, then cook until the eggs are almost firm, 6 to 8 minutes. Place skillet 4 to 6 inches under the broiler, cook until the top is browned. Loosen the frittata with a rubber spatula and slide it onto a serving dish. Mix the reserved herbs with a little olive oil and brush this mixture over the top just before serving.