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Pasta Frittata
Bake: 40 mins at 350°F
Cook: 25 mins
Ingredients
- 6 ounces dried spaghetti
- Nonstick cooking spray
- 2 tablespoons olive oil
- 3/4 cup chopped onion
- 1 1/2 cups sliced fresh mushrooms
- 1 medium zucchini, cut into thin bite-size strips (1 1/2 cups)
- 1 medium red sweet pepper, cut into thin bite-size strips (3/4 cup)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon freshly ground black pepper
- 10 eggs
- 1 1/4 cups milk
- 1/2 cup grated Parmesan cheese
- 2 8 ounce package cream cheese, cut into small cubes and softened
- 1 1/2 cups shredded sharp cheddar cheese (6 ounces)
- Sauteed Tomato Sauce (recipe follows)
Directions
1. Cook spaghetti according to package directions. Drain; keep warm.
2. Lightly coat a 3-quart baking dish with cooking spray. Set aside.
3. In large saucepan, heat olive oil over medium heat. Add onion. Cook and stir over medium heat for 5 minutes or until tender. Add mushrooms, zucchini, sweet pepper, and garlic. Cook and stir for 3 minutes more or till vegetables are just tender. Drain off liquid; discard. Stir salt, oregano, and pepper into vegetable mixture. Set aside to cool.
4. In large mixing bowl, beat eggs, milk and Parmesan with an electric mixer on low speed till combined. Add cream cheese pieces. Beat for 30 seconds.
5. Place cooked spaghetti onto bottom of prepared baking dish. Add vegetables. Sprinkle with cheddar cheese. Pour egg mixture evenly over mixture in dish. Pat down with a spatula or back of a spoon so most of solids are covered with the liquid.
6. Bake, uncovered, in a 350 degree F oven about 40 minutes or till set and lightly brown on edges. Cut into serving-size pieces. To serve, spoon about 1/3 cup of Sauteed Tomato Sauce on each plate; place a frittata serving on top of sauce. Serve immediately. Makes 12 servings.
Ingredients
- 2 tablespoons butter
- 3/4 cup chopped onion
- 2 cloves garlic, minced
- 1 28 ounce can Italian-style whole tomatoes in puree, undrained and cut up
- 1/2 6 ounce can tomato paste (1/3 cup)
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano, crushed (optional)
Directions
In a medium saucepan, heat butter over medium heat. Add onion; cook about 5 minutes or until onion is tender, stirring frequently. Add garlic; cook and stir for 30 seconds. Carefully stir in undrained tomatoes, tomato paste, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is of desired consistency. If desired, stir in oregano. Cook for 5 minutes more. Makes about 4 cups.
