The frittata is an egg-based dish originating in Italy. It is created by mixing ingredients with raw eggs and cooking over low to medium heat until set. Frittate are a great way to use leftover ingredients from the refrigerator. I made a basic pasta frittata with fettuccine (though any pasta will do- especially long strands). This was a quick and easy meal to put together that still looks intricate. The dish is also easily customized to your own tastes. Toss in any leftover meat or vegetables if you desire. Cook the vegetables first to remove any water. I just used plain pasta, but you can use noodles in sauce too. Make sure the pasta is not soaked in the sauce, just tossed. Any good-quality, soft, melting cheese will work. Carol Field recommends Taleggio. I couldn’t find any Taleggio, so I used Gouda.
Taleggio is an Italian (Val Taleggio) cheese and may be one of the oldest of the soft cheeses. It has a strong smell, but a mild, sweet flavor. It is currently made in Lombardy, Piedmont, and Venetia. If unable to obtain Taleggio, other possible substitutions include Fontina, Gouda, or Bel Paese.
More information on Taleggio.