Vegetable and Pasta Fritatta

makes 12 servings

Recipe Ingredients

1/2 large red onion, sliced thin
3/4 large red bell pepper
1 cup sliced crimini mushrooms
1 cup diced zucchini
1 tbsp. chopped chives
1 tbsp. chopped basil
15 eggs
about 1/8 box spaghetti, cooked
1 1/2 cups grated Mozzarella cheese
2 oz. unsalted butter


Preheat oven to 350 degrees.

Melt butter in a large (12″) saute pan. Add vegetables and sauté
until softened. Add herbs to beaten eggs, and pour mixture into the
pan. Add cooked pasta. Stir everything well to coat vegetables and
pasta. When almost set, sprinkle cheese on top place in the oven
until the frittata is set and fully cooked. Allow to rest for a few
minutes before serving. Slide a long spatula under the frittata and
slide out onto a large round platter; slice into 12 wedges. Serve
with fresh melon and berries.