Angel Hair Frittata
This recipe was submitted by Marilyn Parker from Redlands, CA on 5/19/2010. Thank you, Marilyn!
Marilyn Parker had this fun fact about the Angel Hair Frittata recipe to share:
An Italian dish that’s great with brunch, or as a light lunch or appetizer on its own.
6 ounces angel hair pasta, freshly cooked
1 1/2 cups grated Romano cheese (plus additional to garnish)
3 tomatoes, chopped
2 small zucchini, sliced
2 large mushrooms, sliced
1 green onion, sliced; 4 garlic cloves, minced
1/4 teaspoon dried basil + 1/8 teaspoon dried oregano, both crumbled
4 tablespoons olive oil
2 tbs chopped black olives or 3tbs sun-dried tomatoes (or both)
Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add zucchini, 1 tomato, mushrooms, onion and garlic and sauté until tender, about 3 minutes. Add olives and/or sun-dried tomatoes and herbs. Cool. Preheat broiler. Beat eggs and 1 1/2 cups cheese in large bowl. Season with salt and pepper. Mix in vegetables and pasta. Heat remaining 2 tablespoons oil in heavy large broilerproof skillet over medium heat. Add egg mixture to skillet. Press mixture with back of spatula to even thickness. Cook until frittata is set and golden brown on bottom. Transfer skillet to broiler and cook until top of frittata is set, about 2 minutes. Run small knife around edge of frittata to loosen. Invert skillet onto large plate. Remove skillet. Cut frittata into wedges. Serve, passing additional cheese and chopped tomatotes separately. Enjoy! This recipe was originally printed in Bon Appétit Magazine in July 1992.
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