Angel Hair Frittata Recipe

Ingredients for Angel Hair Frittata

• Olive Oil
• 1 medium zucchini, diced
• Tomatoes
• 1 cup sliced mushrooms
• Green Onion
• 2 cloves garlic, minced
• Black Olives
• Dried Basil
• Dried Oregano
• 6 large eggs
• Romano Cheese
• Angel Hair Pasta

How to Make Angel Hair Frittata

1. Heat 2 tablespoons of olive oil in a heavy medium skillet over medium-high heat.
2. Add the diced zucchini, diced tomato, sliced mushrooms, chopped onion, and minced garlic. Sauté until tender, about 3-5 minutes.
3. Stir in the sliced olives and chopped herbs. Cook for another minute.
4. Remove the vegetable mixture from the skillet and set aside to cool slightly.
5. Preheat your broiler.
6. In a large bowl, whisk together the eggs and milk/cream.
7. Add the shredded cheese and season generously with salt and pepper.
8. Gently fold in the cooled vegetable mixture and cooked angel hair pasta.
9. Heat the remaining 2 tablespoons of olive oil in a heavy large oven-safe skillet (cast iron is ideal) over medium heat.
10. Pour the egg mixture into the heated skillet.
11. Use the back of a spatula to gently spread the mixture evenly to create an even thickness.
12. Cook until the frittata is set and golden brown on the bottom, about 10-12 minutes. Reduce heat if browning too quickly.
13. Transfer the skillet to the preheated broiler and cook until the top of the frittata is set and lightly browned, about 2-3 minutes. Watch carefully to prevent burning.
14. Run a small knife or spatula around the edge of the frittata to loosen it from the skillet.
15. Carefully invert the skillet onto a large plate to release the frittata.
16. Remove the skillet.
17. Cut the frittata into wedges and serve immediately. Pass additional shredded cheese and chopped tomatoes separately, if desired.