CHEESY PASTA AND VEGGIE FRITTATA

Cheesy Pasta and Veggie Frittata image

Provided by nancy mackel

Categories Pasta

Time 30m

Number Of Ingredients 16

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2 Tbsp olive oil
1/2 medium onion, thinly sliced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
2 clove garlic, minced
1 medium tomato, seeded and diced
2 c packed baby spinach
1/2 c button mushrooms, thinly sliced
salt and pepper, to taste
2 c spaghetti, angel hair or thin, cooked
2 Tbsp milk
8 large eggs, beaten
1/2 c shredded mozzarella
1/2 c grated Parmesan
2 Tbsp sliced fresh basil
1 c cooked shrimp or chicken (optional)

Steps:

1. Preheat oven to 425 degrees (F). Warm oil in a 10-inch non-stick skillet over medium-high heat.
2. Add onion, zucchini, squash, and mushrooms. Cook for 2- 3 minutes, stirring.
3. Add garlic, tomato, and spinach. Cook an additional 2 - 3 minutes, stirring, until spinach wilts.
4. Add optional shrimp or chicken. Season with salt and pepper.
5. Toss in the spaghetti.
6. Mix thoroughly so vegetables and pasta are evenly distributed.
7. Whisk milk, shredded Parmesan, 1 tsp salt, and 1 tsp pepper with eggs. You can add other spices. I like pepper flakes.
8. Pour egg mixture into skillet and swirl to coat vegetables and spaghetti with the mixture. Cook 1 minute, stirring until eggs begin to set on the bottom of the skillet.
9. Pour into a 9X9 Pyrex dish.
10. Sprinkle with mozzarella cheese on top and place in oven.
11. Bake until eggs have set in the center (10 to 12 minutes).
12. Turn on broiler to high and broil frittata until golden brown on top, 1 to 2 minutes. Watch carefully to prevent it from burning.
13. Remove from oven, sprinkle with basil, cut into squares, and serve.