Zucchini Tomato Pasta Frittata

Name: Zucchini Tomato Pasta Frittata
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6-8 wedges
Ingredients: 3 -4 tablespoons butter or 3 -4 tablespoons margarine; 2 -4 green onions, chopped (can use 1/2 cup yellow onions, but the green onions are best); 1 zucchini, thinly sliced; 2 firm ripe tomatoes, chopped (can use as many tomatoes as you wish); 8 -9 large eggs; 1 1/2 cups half-and-half cream; 1 teaspoon dried basil (to taste) or 1/4 cup chopped fresh basil (to taste); 1/4-1/3 cup grated romano cheese or 1/4-1/3 cup parmesan cheese; 2 cups cooked pasta (use spaghetti or linguine for this); seasoning salt; pepper; 3 tablespoons olive oil; 1 cup grated mozzarella cheese (optional) or 1 cup cheddar cheese (optional)

(1)

Recipe by Kittencalrecipezazz

Although the original recipe did not call for garlic, I like to add in about 1/2 tablespoon in when frying the veggies, but that is only optional of coarse. This makes a wonderful light dinner served with a side salad. If desired you can even throw in just a little cubed cooked ham or cooked bacon, but not too much as there won't be enough room for the frittata to fit into the pan. This is very good, and a great way to use up any leftover spaghetti or linguine pasta.

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READY IN: 45mins

YIELD: 6-8 wedges

UNITS: US

INGREDIENTS

Nutrition

3 -4

tablespoons butter or 3 -4 tablespoons margarine
2 -4

green onions, chopped (can use 1/2 cup yellow onions, but the green onions are best)
1

zucchini, thinly sliced
2

firm ripe tomatoes, chopped (can use as many tomatoes as you wish)
8 -9

large eggs
1 ¹⁄₂

cups half-and-half cream
1

teaspoon dried basil (to taste) or 1/4 cup chopped fresh basil (to taste)
¹⁄₄ - ¹⁄₃

cup grated romano cheese or 1/4-1/3 cup parmesan cheese
2

cups cooked pasta (use spaghetti or linguine for this)
seasoning salt
pepper
3

tablespoons olive oil
1

cup grated mozzarella cheese (optional) or 1 cup cheddar cheese (optional)

DIRECTIONS

In a oven-proof 10-inch skillet (or a large skillet) melt butter and sauté the onions, zucchini and tomatoes for 2-3 minutes (this can be done hours in advance).
In a large bowl, whisk eggs with half and half cream, basil and Romano or Parmesan cheese.
Add in sautéed zucchini mixture, pasta, seasoning salt (or regular salt) and pepper; mix well to combine.
Heat oil in the frypan.
Add in the egg/pasta mixture; tossing with a spatula or metal tongs for 3 minutes on top of stove.
At this point you can sprinkle Parmesan, grated cheddar or mozzarella cheese ON TOP of the frittata before baking if desired, but it is optional.
Set oven to 400°F and transfer the frypan to the oven.
Bake for about 15-20 minutes, or until eggs are set and puffed (try not to over bake, or you frittata will be dry).
Remove from oven and allow frittata to set for about 1 minute, then unmold onto serving platter.
Cut into wedges and serve.

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Zucchini Tomato Pasta Frittata

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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