Angel Hair Frittata

Total Time: 31 mins Preparation Time: 6 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 tablespoons olive oil
• 2 small zucchini, sliced
• 1 tomato, seeded and chopped
• 2 large mushrooms, sliced
• 1 green onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons black olives, chopped
• 1/4 teaspoon dried basil, crumbled
• 1/8 teaspoon dried oregano, crumbled
• 4 eggs
• 1 1/2 cups romano cheese, grated
• 6 ounces angel hair pasta, freshly cooked
• romano cheese, grated
• 2 tomatoes, chopped

Recipe

• 1 heat 2 tablespoons oil in heavy medium skillet over medium-high heat.
• 2 add zucchini, 1 tomato, mushrooms, onion and garlic and sauté until tender, about 3 minutes.
• 3 add olives and herbs.
• 4 cool.
• 5 preheat broiler.
• 6 beat eggs and 1.5 cups cheese in large bowl.
• 7 season with salt and pepper.
• 8 mix in vegetables and pasta.
• 9 heat remaining 2 tablespoons oil in heavy large broilerproof skillet over medium heat.
• 10 add egg mixture to skillet.
• 11 press mixture with back of spatula to even thickness.
• 12 cook until frittata is set and golden brown on bottom.
• 13 transfer skillet to broiler and cook until top of frittata is set, about 2 minutes.
• 14 run small knife around edge of frittata to loosen.
• 15 invert skillet onto large plate.
• 16 remove skillet.
• 17 cut frittata into wedges.
• 18 serve, passing additional cheese and chopped tomatotes separately.