Bring a small or medium Saucepan of water to a boil. Season with salt. Cook the noodles, stirring occasionally until they’re just tender but not quite how you like them. Start checking after 5 minutes.

Add the chopped greens to the water and cook for 1 minute before draining. (No need to reserve any cooking water.) Beat the egg in a medium bowl. Add the pasta and greens and stir.

Put the olive oil in an 8” Non Stick Frying Pan over medium heat. When it’s hot, add the onion and garlic and cook, stirring frequently until they’re soft, about 3 minutes. Add them to the bowl along with the cheese, nuts, or cooked chicken. Stir one more time.

Return the skillet to medium heat. (There should still be a thin film of oil in the bottom.) Add the egg mixture. If you’re using an 8-inch skillet, it won’t spread all the way to the edges. Cook undisturbed until the eggs set enough to turn the frittata, about 3 minutes. Hold a plate over the skillet and carefully flip the whole contraption upside down. Slide the frittata back into the skillet and turn off the heat. Serve hot or at room temperature, sprinkled with lots of black pepper.