Recipe - Angel Hair Frittata

4 tablespoon Olive oil
2 small Zucchini; cut or sliced up
1 Tomato; seeded, chopped
2 lg Mushrooms; cut or sliced up
1 Green onion; cut or sliced up
4 Garlic cloves; minced
2 tablespoon Chopped black olives
One fourth teaspoon Dried basil; crumbled
1/8 teaspoon Dried oregano; crumbled
4 Eggs
1 One half cup Grated Romano cheese
6 ounce Angel hair pasta; freshly
cooked
Additional grated Romano
cheese
2 Tomatoes; chopped

Heat 2 tablespoons oil in heavy medium skillet over mediumhigh heat.
Add zucchini, 1 tomato, mushrooms, onion and garlic and saute until
tender, about 3 minutes. Add olives and herbs. Cool.

Preheat broiler. Beat eggs and 1 One half cups cheese in large bowl.
Season with salt and pepper. Mix in vegetables and pasta. Heat
remaining 2 tablespoons oil in heavy large broilerproof skillet over
medium heat. Add egg mixture to skillet. Press mixture with back of
spatula to even thickness. Cook until frittata is set and golden
brown on bottom. Transfer skillet to broiler and cook until top of
frittata is set, about 2 minutes. Run small knife around edge of
frittata to loosen. Invert skillet onto large plate. Remove skillet.
Cut frittata into wedges. Serve, passing additional cheese and
chopped tomatotes separately.

Serves 4.

Bon Appetit July 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.