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Cook the pasta al dente, drain, rinse under cold water, and toss with a drizzle of olive oil to prevent sticking.
In a large bowl, whisk together eggs, salt, pepper, and Parmigiano. Add in the provolone, salami, and pasta—mix well!
Heat olive oil in a 10-inch frying pan over medium heat. Pour in the mixture, flatten it evenly and cook for 4-5 minutes, until the bottom is golden.
Place a large plate over the pan, flip the frittata onto the plate, then slide it back into the pan to cook the other side for another 4-5 minutes.
Transfer to a serving plate, let it cool slightly, then slice & enjoy!