Pasta Frittata
- Vegetable oil
- ¾ cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- ¾ cup julienned red bell pepper
- 1½ cups sliced mushrooms
- 1½ cups julienned zucchini
- 1 teaspoon dried oregano
- 1½ teaspoons salt
- 1 teaspoon pepper
- 10 eggs
- 1¼ cups whole milk
- 1½ cups (6 ounces) shredded sharp Cheddar cheese
- ½ cup (about 2 ounces) grated Parmesan cheese
- 2 (8-ounce) packages cream cheese
- 3 cups cooked spaghetti
- 2⅔ cups prepared tomato sauce, warmed
Instructions:
If you want to serve frittata the next day, bake for only 25 minutes, cool and then refrigerate.
- Preheat the oven to 350°F.
- Lightly brush a 10-inch round pan with vegetable oil. Cut a piece of parchment, place in the pan, brush again with oil, and set aside.
- Sauté the onion and garlic in the olive oil until soft. Add the red bell pepper, mushrooms, and zucchini, and continue to cook until all the vegetables are soft. Drain the liquid and add the oregano, salt, and pepper. Set aside to cool slightly.
- In a large mixer bowl, beat the eggs, milk, Cheddar, and Parmesan cheeses on low speed. When combined, add the cream cheese in small, bite-size bits (pull off the pieces by hand).
- Put the cooked spaghetti into the baking pan. Add the vegetables. Pour in the egg mixture, and mix with your hands to equally distribute the ingredients. Pat down so the liquid covers the solids.
- Bake for 30 to 40 minutes until firm to the touch and lightly brown. The frittata will puff and settle. Cut into six to eight wedges and serve immediately on a pool of warm tomato sauce.