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Cook the pasta in a large pot of salted, boiling water until just before al dente. Drain and transfer to a large bowl. Drizzle with half of the olive oil and toss well with a fork to ensure the pasta doesn’t stick. Allow to cool briefly.
In another bowl, whisk together the eggs, cheeses, garlic and parsley. Pour over the slightly cooled pasta and toss well to coat. Season with salt and pepper and set aside.
In a frying pan set over a medium heat, warm the butter and remaining olive oil. Add the pasta mixture to the pan and gently press down to form an even round. Cook for 4-5 minutes until golden and crisp, then carefully invert the frittata onto a large plate. Slide the frittata back into the pan and cook for a further 2-3 minutes, or until lightly golden. Turn the frittata again onto a serving plate and top with some finely chopped parsley, a little salt and a drizzle of olive oil.