Recipe

Zucchini Tomato Pasta Frittata Recipe

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Ingredients

1 c grated mozzarella cheese (optional) or cheddar cheese (optional) .
pepper .
2-4 green onions, sliced (can use 1/2 c yellow onions, but the green onions are best) .
2 firm ripe tomatoes, sliced (can use as many tomatoes as you wish) .
8-9 large eggs .
2 c cooked pasta (use spaghetti or linguine for this) .
3-4 tbsps butter or margarine .
1 tsp dried basil (to taste) or 1/4 c sliced fresh basil (to taste) .
1/4-1/3 c grated romano cheese or parmesan cheese .
1 1/2 c half-and-half cream .
1 zucchini, thinly sliced .
3 tbsps olive oil .
seasoning salt

Directions

Step #1 In a oven-proof 10-inch skillet (or a large skillet) melt butter & saute the onions, zucchini & tomatoes for 2-3 mins (this can be done hrs in advance).
Step #2 In a large bowl, whisk eggs with half & half cream, basil & Romano or Parmesan cheese.
Step #3 Add in sauteed zuchinni mixture, pasta, seasoning salt (or regular salt) & pepper; mix well to mix.
Step #4 Heat oil in the frypan.
Step #5 Add in the egg/pasta mixture; tossing with a spatula or metal tongs for 3 mins on top of stove.
Step #6 At this point you can sprinkle Parmesan, grated cheddar or mozza cheese ON TOP of the fritatta before baking if desired, but it is optional.
Step #7 Set oven to 400F degrees & transfer the frypan to the oven.
Step #8 Bake for about 15-20 mins, or until eggs are set & puffed (try not to overbake, or you frittata will be dry).
Step #9 Remove from oven & allow frittata to set for about 1 min, then unmold onto serving platter.
Step #10 Cut into wedges & serve.
Enjoy the Zucchini Tomato Pasta Frittata recipe

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