1 c  COOKED PASTA
1    EGG
1 ds SALT
1 c  LEFTOVERS
1/2    BOTTLE
1/4 c  CHEESE
1 ts MYSEASONING
(
4 tb Restaurant Black Pepper
4 tb Granulated Garlic
4 tb Dried Chives -- (ground
Fine)
4 tb Parsley Flakes -- (ground
Fine)
WHIZZ IN FOOD PROCESSOR)
1/2 c  FRESH MUSHROOMS --
(CHOPPED)
3 tb OLIVE OIL
1/4 sm ONION -- CHOPPED FINE
1/4 sm GREEN PEPPER
1/4 sm RED BELL PEPPER
1/4 c  GREEN ONION TOPS
2 tb SESAME OIL
6 tb SOY SAUCE
TOMATO SAUCE
MIX MYSEASONING[tm]:

1- Mix all the ingredients well except the sauce– using any leftover meat,
veggies, cheese — almost anything will work. Put Tomato sauce in saute
pan and warm on med heat. 2- Heat saute pan, add olive oil, put all
ingredients in pan and shape like big fat pancake. Saute until the bottom
is well seared, and it will hold together. Slide the frittata onto a plate,
turn the saute pan over on the frittata and flip it back into the pan. Now
cook the other side until it will hold together and pour on some of the
sauce (or substitute almost ANY leftover gravy). 3- Simmer for a minute and
serve with the rest of the sauce.

CLEBERT