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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|Serving Size: 1 Serving (2038g)|
|Recipe Makes: 1|
|Calories from Fat: 1491 (52%)|
|Amt Per Serving||% DV|
|Total Fat 165.7g||221 %|
|Saturated Fat 63g||315 %|
|Monounsaturated Fat 63.2g|
|Polyunsanturated Fat 18.4g|
|Cholesterol 4529.5mg||1394 %|
|Sodium 3678.7mg||127 %|
|Potassium 3547.9mg||93 %|
|Total Carbohydrate 135.7g||40 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 127.1g|
|Protein 207.2g||296 %|
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Calories per serving: 2847
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