Preheat oven to 425c. Heat the olive oil over medium-high in a medium-sized oven-proof skillet.

Add in the cumin seeds, chili flakes, onion, and garlic. Cook about five minutes.

Meanwhile, whisk together the milk, eggs, Parmesan, salt, and pepper.

Add the leftover pasta to the tomato mixture, and stir until evenly distributed. Spread the mixture evenly along the bottom of the skillet.

Pour the egg mixture over top of the spaghetti mixture do not stir. Reduce the heat to medium-low, and cook until the edges of the frittata are solid, but the top is still liquidy, about 5 minutes.

Sprinkle top with herbs, and serve it.