| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
July 1992 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 2 |
sm |
Zucchini; sliced |
| 1 |
|
Tomato; seeded, chopped |
| 2 |
lg |
Mushrooms; sliced |
| 1 |
|
Green onion; sliced |
| 4 |
|
Garlic cloves; minced |
| 2 |
tb |
Chopped black olives |
| 1/4 |
ts |
Dried basil; crumbled |
| 1/8 |
ts |
Dried oregano; crumbled |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Grated Romano cheese |
| 6 |
oz |
Angel hair pasta; freshly cooked |
|
|
Additional grated Romano cheese |
| 2 |
|
Tomatoes; chopped |
INSTRUCTIONS
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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