Farmstand Frittata

This is a great brunch or dinner dish to make any time of the year. In the summer, I like to go to our local farmers market and hand-pick the freshest produce for it, and serve it with cold fruit salad. In the winter, it's perfectly paired with seasoned red potatoes.

Farmstand Frittata

{thanks, Pampered Chef, for this great recipe!}

Ingredients:

6 ounces uncooked thin spaghetti

1 small onion, chopped

1 small red pepper, chopped

1 large zucchini, sliced

2 tablespoons snipped fresh basil, or 1 teaspoon basil flakes

6 eggs

dash of salt

dash of pepper

6 tablespoons fresh grated Parmesan cheese, divided

1 teaspoon olive oil

1 garlic clove, pressed

3 plum tomatoes, seeded and chopped

~ Break thin spaghetti into 2- to 3-inch lengths and cook according to package.

~ In a large bowl, whisk the eggs, salt, pepper, basil and 4 tablespoons of the grated cheese. Set aside.

~ In a large skillet, heat olive oil and garlic. Add onion, bell pepper, and zucchini. Cook about 2-3 minutes, or until tender. Slowly stir in cooked spaghetti.

~ Reduce heat to low, and pour egg mixture evenly over the top of the pasta mixture. Cover and cook about 15 minutes, or until egg mixture in center is set.

~ Cut into wedges and serve frittata topped with remaining grated cheese and tomatoes.



I personally give this 5 spoons--it's a favorite in my book. DaddyMac gives it 3 spoons....he thinks that it comes our rather dry & suggested that I make a light bruschetta out of the fresh tomatoes, adding some olive oil, garlic and seasonings, and drizzle that mixture over the top.

Chrissy MacCEO, from Life as a CEO