I was the pasta frittata OP, my method was to brown the pasta on its own for a while and then mix eggs/cooked veggies/cheese and pour into the pasta. Then you can let it cook for a little and set into a solid sort of pancake, flip and finish. I bet this was still delicious though, I would be perfectly happy with this dish :)

Cornstarch dredge before searing is super interesting, I do this with tofu when I stir fry and it comes out incredibly crispy. Will have to give this technique a shot!

That sounds like Uber umami!

I think it’s mostly from the fond in the pan, I just use low sodium kikkoman soy sauce.

I’ll take it!

This also moves a lot less lol.