Angel's hair frittata

Cook the pasta in salted boiling water until al dente and drain.
Heat the oil in a 20 cm pan with a heat-resistant handle and sauté the leek and garlic until soft.
Mix the pasta, leek mixture, cheeses, basil, sour cream, nutmeg and eggs and season with salt and pepper.
Pour the mixture into the pan used for sautéing the leeks, cover and cook for 10 minutes over low heat.
Remove the lid and place under the oven grill until lightly browned.
Leave to rest in the pan for five minutes before serving.