Vegetarian

pasta frittata is for Dinner.

pasta frittata takes 25 minutes to prepare.

pasta frittata takes 25 minutes to cook.

pasta frittata makes 4 servings.

The ingredients for pasta frittata are:

Leftover cooked Tinkyada spaghetti - about a cup and a half to 2 cups
4 oz goat cheese, or other soft or shredded cheese
2 large portobello mushrooms, chopped
1 green or yellow bell pepper, cored, seeded, sliced thin
2 cloves garlic, minced
Olive oil
A goodly splash of balsamic vinegar
8 sun-dried tomatoes- soaked, drained, chopped
1/4 cup sliced ripe olives
Sea Salt and ground pepper
5 large organic free-range eggs
1/2 cup sour cream or plain yogurt
Red chile flakes, or dried basil and oregano, to taste
1-2 oz. shredded Parmesan cheese

Here is how you make pasta frittata:

Preheat the oven to 375 degrees F.Arrange the cooked spaghetti in the bottom of a 9-inch greased pie plate. Scatter pieces of the goat cheese all over the pasta.In a medium skillet saute the mushrooms, bell pepper and garlic in a little olive oil over medium-high heat, till softened. Add a dash of balsamic vinegar and stir in the sun-dried tomatoes. Season with sea salt and ground pepper. When the veggies are tender, remove from heat and stir in the olives.In the meantime, whisk the eggs with the sour cream till smooth and frothy. Season to taste with spices and herbs.Add the cooked veggies to the pasta and goat cheese; arrange evenly over the top.Pour the egg mixture all over the pasta and veggies; and using a fork, shimmy the pasta a bit to allow the egg mixture to seep in and around. Sprinkle with extra red pepper flakes, basil, or your favorite seasoning. Sprinkle with the shredded Parmesan cheese.Bake in a hot oven on a center rack for 35 minutes or so - until the frittata is set and golden brown. Use a thin knife to check the center for doneness, if you like.Allow the frittata to cool for ten minutes before serving (this makes it much easier to slice). It's also good cold.Makes 4 hearty servings. Serves 6 as a side dish.Number of Servings: 4Recipe submitted by SparkPeople user MONPETITEMAMA.

The nutritional information for pasta frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 407.2

• Total Fat: 24.7 g
• Cholesterol: 299.7 mg
• Sodium: 446.9 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 2.6 g
• Protein: 22.0 g