Preheat oven to 350 degrees.
In a large bowl, beat eggs. Stir in mozzarella cubes, tomatoes, basil, green onion, garlic powder and parmesan cheese; season with salt and pepper.
In a large ovenproof skillet, heat oil over medium heat. Add cooked pasta and cook for about 1 minute. Pour egg mixture over pasta and cook until edges begin to firm up. Use a wooden spoon and draw cooked egg edges toward the center of pan, allowing raw egg to run perimeter of pan. Continue until frittata is almost set, but still slightly runny in center, about 4 minutes. Transfer to preheated oven to finish cooking, about 10 minutes. Remove from oven and let sit for 5 minutes.
Using a rubber spatula, loosen edge of frittata. Cut into wedges and serve hot or at room temperature. Makes 4 servings. Enjoy!