Ingredients for Angel Hair Frittata
- 4 tablespoons olive oil
- 1 medium zucchini, diced
- 1 medium tomato, diced
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup sliced black olives
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 8 eggs
- 1/2 cup shredded Romano cheese
- 4 ounces angel hair pasta, cooked and drained
- 1/4 cup milk or cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Angel Hair Frittata
- Heat 2 tablespoons of olive oil in a heavy medium skillet over medium-high heat.
- Add the diced zucchini, diced tomato, sliced mushrooms, chopped onion, and minced garlic. Sauté until tender, about 3-5 minutes.
- Stir in the sliced olives and chopped herbs. Cook for another minute.
- Remove the vegetable mixture from the skillet and set aside to cool slightly.
- Preheat your broiler.
- In a large bowl, whisk together the eggs and milk/cream.
- Add the shredded cheese and season generously with salt and pepper.
- Gently fold in the cooled vegetable mixture and cooked angel hair pasta.
- Heat the remaining 2 tablespoons of olive oil in a heavy large oven-safe skillet (cast iron is ideal) over medium heat.
- Pour the egg mixture into the heated skillet.
- Use the back of a spatula to gently spread the mixture evenly to create an even thickness.
- Cook until the frittata is set and golden brown on the bottom, about 10-12 minutes. Reduce heat if browning too quickly.
- 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.
- Run a small knife or spatula around the edge of the frittata to loosen it from the skillet.
- Carefully invert the skillet onto a large plate to release the frittata.
- Remove the skillet.
- Cut the frittata into wedges and serve immediately. Pass additional shredded cheese and chopped tomatoes separately, if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
23g
Fat
45g
Carbs
13g
