准备

• Position a rack in the center of the oven, and heat the oven to 350°F.
• Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta well, and transfer to a medium mixing bowl. Season with a big pinch of salt and a few grinds of pepper, and toss well.
• 在中等不粘烤箱的煎锅中，融化2汤匙。带有1汤匙的黄油。中等热量的橄榄油。加入韭菜和1/4茶匙。盐，盖上盐，煮熟，偶尔搅拌，直到变软和半透明，约5分钟。揭开，将热量提高到中等，然后继续烹饪，经常搅拌，直到韭菜在某些地方缩小并变成褐色，再过8至10分钟。加入切碎的大蒜，搅拌直至变软和香，约30秒。加入芝麻菜，用韭菜扔掉，直到芝麻菜枯萎，约2分钟。将韭菜和芝麻菜转移到面食碗中，折腾得很好；让冷却10分钟。 Reserve the skillet.
• In a large mixing bowl, whisk the eggs, milk, cream, 1/2 tsp. salt, and several grinds of fresh pepper. Stir in the Parmigiano, goat cheese, and mint. Add the pasta mixture, and stir well to incorporate.
• Return the skillet to medium-high heat, and add the remaining 1 Tbs. butter and 1 tsp. oil. When the butter has melted and begun to sizzle, pour and scrape all of the pasta-egg mixture into the skillet. Using a silicone spatula, gently stir and move the contents of the pan around so that everything is evenly distributed. Let the pan sit on the heat until the custard is just beginning to set all the way around the edge of the pan, 1 to 2 minutes. Transfer the pan to the oven, and bake until the frittata is puffed, golden around the edges, and set in the middle, about 25 minutes.
• Let the frittata cool in the pan for 15 to 20 minutes. Run a silicone spatula around the edge of the frittata, and shake the pan a bit to dislodge it. Slide the frittata onto a cutting board or serving platter. Let sit for a few more minutes. It will stay warm for a while. Cut into six or eight wedges and serve.