Preheat broiler. Toss cold pasta and 1 cup pasta sauce in medium bowl to blend.
Combine eggs, 1/4 cup parsley, salt, black pepper, and cayenne pepper in small bowl; whisk to blend.
Heat oil in large skillet that can go under broiler (no wooden handles, please) over medium-high heat. Add pasta and toss until warmed through, about 4 minutes. Pour egg mixture over the pasta without stirring. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet from heat. Sprinkle frittata with cheese. Put under the broiler until cheese melts, about 3 minutes.
Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat.Put a reasonable amount of sauce on a serving plate.
Using a spatula, loosen edges and bottom of frittata. Slide out onto plate. Pour 2 tablespoons sauce over frittata, then sprinkle with remaining 1/4 cup parsley. Cut frittata into wedges.
Serve, passing remaining sauce separately.
Contributor: D. Bestis
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