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zucchini tomato pasta frittata


although the original recipe did not call for garlic, i like to add in about 1/2 tablespoon in when frying the veggies, but that is only optional of coarse. this makes a wonderful light dinner served with a side salad. if desired you can even throw in just a little cubed cooked ham or cooked bacon, but not too much as there won't be enough room for the frittata to fit into the pan. this is very good, and a great way to use up any leftover spaghetti or linguine pasta.


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  1. In a oven-proof 10-inch skillet melt butter and saut the onions
  2. Zucchini and tomatoes for 2-3 minutes
  3. In a large bowl
  4. Whisk eggs with half and half cream
  5. Basil and romano or parmesan cheese
  6. Add in sauted zucchini mixture
  7. Pasta
  8. Seasoning salt and pepper
  9. Mix well to combine
  10. Heat oil in the frypan
  11. Add in the egg / pasta mixture
  12. Tossing with a spatula or metal tongs for 3 minutes on top of stove
  13. At this point you can sprinkle parmesan
  14. Grated cheddar or mozzarella cheese on top of the frittata before baking if desired
  15. But it is optional
  16. Set oven to 400f and transfer the frypan to the oven
  17. Bake for about 15-20 minutes
  18. Or until eggs are set and puffed
  19. Remove from oven and allow frittata to set for about 1 minute
  20. Then unmold onto serving platter
  21. Cut into wedges and serve

Step 12

Total Time in Minute 45

Ingredients Count 13

cooking zucchini tomato pasta frittata

See More Relate Photo



Green onions


Firm ripe tomatoes


Half-and-half cream

Dried basil

Romano cheese

Cooked pasta

Seasoning salt


Olive oil

Mozzarella cheese

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