Pasta Frittata

Name: Pasta Frittata
Yield: Makes 4 Servings
Ingredients: 3 ripe tomatoes, halved, cored, seeded (Tomato Basics), and cut into ¾-inch dice; 1 tablespoon olive oil or butter; 1 to 1½ cups coarsely shredded fresh mozzarella and/or Italian fontina cheese; 2 or 3 tablespoons freshly grated Parmesan cheese; ½ red (bell) pepper, cut into short slivers (Bell Pepper Basics); 6 ounces (about) cooked angel hair or spaghetti (about 3 cups); 3 tablespoons chopped fresh basil, or a mixture of basil and parsley; 1 red onion, cut into slivers; Salt, to taste; 3 tablespoons milk; 1 tablespoon unsalted butter; 1 garlic clove, minced; freshly ground black pepper, to taste; 8 eggs; ½ yellow bell pepper, cut into short slivers (optional)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Ingredients

1 tablespoon olive oil or butter
1 red onion, cut into slivers
½ red (

Lunch
Breakfast
Vegetarian

Method

Heat the olive oil or butter in a nonreactive 10- or 9-inch skillet, preferably nonstick, over medium-high heat. Add the onion, bell peppers, and garlic and sauté, tossing with a wooden spoon, until the vegetables are crisp-tender, about 6 minutes. Add the tomatoes, sprinkle with salt, and cook, stirring and tossing, until the liquid evaporates somewhat, 4 or 5 minutes.