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Pasta Primavera Frittata

vegetables, eggs, italian

1 tablespoon vegetable oil
8 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion; sliced
1 carrot; thinly sliced
2 cloves garlic; minced
1/2 teaspoon dried Italian herb seasoning
1 cup cooked short pasta; about 3/4 cup uncooked
1 1/2 cups frozen broccoli florets; thawed and patted dry
dash hot pepper sauce
1/3 cup grated Parmesan cheese

In 9- or 10-inch nonstick ovenproof skillet, heat oil over medium heat. Add onion, carrot, garlic and herb seasoning; cook, stirring often, for 5 to 8 minutes or until softened. In large bowl, whisk together eggs, milk, salt and pepper; add pasta, broccoli florets, and pepper sauce. Pour into skillet, stirring to combine. Reduce heat to medium-low. Sprinkle with Parmesan cheese. Cook for 10 minutes or until bottom and side are firm yet top is still slightly runny. Broil for 3 to 5 minutes or until golden brown and set. Slice into wedges.

Contributor: Canadian Living Magazine, April, 2000

Yield: 4 servings

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