May 24, 2007
Every month I am frustrated with Rachael Ray Magazine and their lack of vegetarian recipes, so imagine my surprise this month when they had a section of them as well as additional veg-friendly recipes scattered throughout. I saw this and instantly knew my kids would love it because it contains all of their favorite things. I was right. Before they even sat down to eat it they both said they were going to eat their entire plate based on what I told them was in it, and they both did.
7 large eggs
3 ounces mozzarella cheese cut into small pieces (about 1 cup)
1/2 – 3/4 cup grape tomatoes halved
1/2 cup fresh basil leaves chopped (I used a few tsps of dried)
1/4 cup shredded parmesan cheese
salt and pepper
2 TB extra virgin olive oil
about 1 cup cooked pasta
1. Preheat oven to 350. In a large bowl, beat the eggs. Stir in the mozzarella, tomatoes, basil and parmesan; season with salt and pepper.
2. In a large ovenproof skillet over medium heat, heat the olive oil. Add the pasta and cook for 1 minute. Pour in the egg mixture and cook until the edges begin to firm up. Using a wooden spoon, draw the cooked egg edges toward the center of the pan, letting the raw egg run into the perimeter of the pan. Continue until the frittata is almost set but still slightly runny in the center. Transfer to the oven and bake about 10 minutes. Let sit for 5 minutes before slicing in to wedges and serving.
Easy, fast, made entirely with food I had on hand, and everyone loved it. Success!