Angel Hair Frittata

Ready in 1h

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2 lg Mushrooms; sliced
2 tb black olives; Chopped
1 1/2 c Romano cheese; Grated
4 Garlic; minced
6 oz Angel hair pasta
1 Tomato; seeded, chopped
1/8 ts Dried oregano; crumbled
4 tb olive oil
1/4 ts Dried basil; crumbled
4 Eggs
Romano; Additional grated
2 Tomatoes; chopped
1 Green onion; sliced
2 sm Zucchini; sliced

Original recipe makes 1



Heat 2 tablespoons oil in heavy medium skillet over medium-high 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 1/2 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

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