1. In a large mixing bowl, combine the
pasta, the beaten eggs, the black pepper and the grated cheese.
2. In a 9- to 10-inch nonstick skillet,
heat the oil over medium heat and swirl it around to make it coat
the bottom of the pan.
3. Add half the pasta and spread it evenly
in the pan. Place the sliced cheese on top (if using), but don't
put any cheese within 1/2-inch of the edge. Add the remaining pasta
and spread it to make sure it covers the bottom pasta layer and
the sliced cheese. Cook over medium heat for 5 minutes to 8 minutes,
or until the bottom browns.
4. Place a plate on top of the pan and
reverse the frittata so it falls onto the plate. Slip the frittata
back into the skillet and cook the other side for another 5 to 8
minutes, until it browns.
5. Serve hot, warm or at room temperature.
Instead of scamorza or mozzarella, you
can use any good melting cheese, such as Gouda, Fontina, Gruyère,
or Swiss (Emmenthaler).
In addition to, or instead of, the melting
cheese, sprinkle a few extra tablespoons of grated cheese between
the layers of pasta.
Add diced salami or diced, thinly sliced
ham with the cheese.