Frittata di pasta

Left-over pasta makes for an excellent "frittata" or pasta omelet. Heat a skillet with butter and olive oil. Whisk together eggs. Pour them in the hot pan, then add the leftover pasta. Lower heat, cover and add salt, pepper and chives (to the left). Stop the cooking when it's reached your preferred level of runny-ness (if you like it well cooked, flip over and cook on both sides as to the right). Serve in bright sunshine, in Sweden or in Italy,  with a salad of thinly sliced tomatoes, fennel and heart of lettuce and simply sun-ripe tomatoes.