4 tablespoons olive oil
2 small zucchini, sliced
1 tomato, seeded, chopped
2 large mushrooms, sliced
1 green onion, sliced
4 garlic cloves, minced
2 tablespoons chopped black olives
1/4 teaspoon dried basil, crumbled
1/8 teaspoon dried oregano, crumbled
1 1/2 cups grated Romano cheese
6 ounces angel hair pasta, freshly cooked
Additional grated Romano cheese
2 tomatoes, chopped
Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add zucchini, 1 tomato, mushrooms, onion and garlic and sauté until tender, about 3 minutes. Add olives and herbs. Cool.
Preheat broiler. Beat eggs and 1 1/2 cups cheese in large bowl. Season with salt and pepper. Mix in vegetables and pasta. Heat remaining 2 tablespoons oil in cast iron skillet over medium heat. Add egg mixture to skillet. Press mixture with back of spatula to even thickness. Cook until frittata is set and golden brown on bottom. Transfer skillet to broiler and cook until top of frittata is set, about 2 minutes. Run small knife around edge of frittata to loosen. Invert skillet onto large plate. Remove skillet. Cut frittata into wedges. Serve, passing additional cheese and chopped tomatoes separately.