Tomato Pasta Frittata is the perfect way to use fresh tomatoes and basil from your garden or from the farmer's market. This lovely dish is ready in about 30 minutes. If you've made Fresh Tomato Pasta, substitute leftovers for the pasta, tomatoes, basil, olive oil, and lemon juice.
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Ingredients:
- 1 cup leftover cooked fettuccine or spaghetti pasta
- 2 red tomatoes, chopped
- 1/4 cup fresh chopped basil
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
- 6 eggs, beaten
- 1/4 cup whole milk
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 cup shredded Muenster cheese
- 2 tablespoons grated Parmesan cheese
Preparation:
In bowl, combine cooked pasta, tomatoes, basil, olive oil and lemon juice and mix. Add eggs, milk, and 1/4 cup Parmesan cheese; season with salt and pepper.
Melt butter in large nonstick saucepan. When butter is sizzling, add egg mixture. Cook, lifting edges of frittata occasionally to let uncooked mixture flow underneath, until bottom is light brown and eggs are almost set, about 5-8 minutes.
Sprinkle with Muenster and 2 tablespoons Parmesan cheese and place 4" from broiler. Cook, watching carefully, 8-12 minutes until frittata is puffed, set, and golden brown. Let stand 5 minutes, then cut into wedges to serve. Serves 4
