Frit-Pizza: Egg Pasta Frittata – Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 2 tablespoons butter
• 1/2 pound leftover cooked pasta (how ever much you have leftover)
• 12 large eggs, beaten
• 1/4 cup heavy cream or milk (whatever you have on hand)
• Salt and freshly ground black pepper
• 1 tablespoon chopped flat-leaf parsley (a palmful - if you have it in the house)
• 1 can tomato sauce (8 ounces), warm or just room temp
• 1/2 cup grated Parmigiano Reggiano
• 1 tablespoon basil, chopped