Zucchini Tomato Pasta Frittata

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
YIELD: 6-8 wedges
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement