This frittata is a great way to use up leftover turkey and pasta, but if you have some leftover chicken or ham, use that instead.
The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish under the grill.
If you don't have any leftover cooked pasta, use 50g (dry weight) pasta and cook it first in a large pan of lightly salted boiling water, for 10–12 minutes, or according to the packet instructions, until al dente. Drain thoroughly.