Corned Beef with Tomato Sauce over Pasta Frittata

1 can corned beef
1 onion, diced
1 garlic clove, minced
1 15-ounce can tomato sauce
1 tablespoon olive oil
4 eggs
1/2 pound left over pasta
2 tablespoons Parmesan cheese
2-3 tablespoons parsley, minced
1/4 cup white wine
Salt and pepper to taste

Sauté the onion, garlic and parsley in 1 teaspoon of olive oil in a large skillet until the onions are translucent. Add the corned beef, breaking the meat apart. Deglaze with white wine. Add tomato sauce and simmer. In a separate bowl whisk eggs, cheese, salt, pepper. When mixed, add to the left over pasta. Add rest of olive oil to a medium sized nonstick sauté pan over medium low heat. To cook the eggs evenly, use a wooden or plastic spoon or spatula to mix the components together, but always making sure to gently press down to keep the form of the frittata in place. When the eggs are almost thoroughly firm but still wet on top, cover the pan with a large plate, flipping the frittata onto the plate. Return to the pan and cook for 1-2 minutes more. Remove the frittata from the pan, cut into sections and top with the corned beef and tomato sauce.