Preheat oven to 350ºF. Whisk eggs with pinches of salt, freshly ground pepper, and Italian seasoning. Stir in leftover pasta and Parmesan. Melt butter or heat oil in a nonstick pan. Pour in egg mixture. Cook on the stove until cooked around the edges, then bake for 18–20 minutes until done. Place the pan under the broiler for 1–2 minutes until the top is golden brown. Run a knife along the edge of the pan to release and slide onto a cutting board. Serve warm or at room temperature. Note: The thickness of the frittata will depend on the size of your pan. I use a 10- or 12-inch pan.