Frittata de Pasta

2 T. butter
¼ cup sliced onions
1 zucchini, thinly sliced
2 Roma tomatoes, thinly sliced
8 large eggs
1 ½ cups half and half
¼ cup chopped fresh basil
¼ cup grated Romano cheese
2 cups cooked pasta (linguine, spaghetti, cappellini)
1 tsp. kosher salt
¼ tsp. black pepper
2 T. olive oil

In non-stick ovenproof 10” pan, heat butter and sauté onions, zucchini, and tomatoes for 2 minutes.

In a bowl, beat eggs, half and half, basil and cheese. Add onions, zucchini, pasta, salt and pepper. Mix well. Heat olive oil in the 10” pan, add the egg mixture and cook on medium heat for 3 minutes, transfer to preheated 400o oven for 15-20 minutes or until the eggs are set and puffed.

Remove from oven, allow the frittata to set for a minute, then unmold onto serving platter and cut into 6-8 wedges.

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