Angel Hair Frittata

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
4 eggs
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.

Advertisements

About prhscience

A Science Educator and her students.
This entry was posted in Main dish, Recipes and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s