Vegetable Frittata with Pasta

It’s important that you cook the vegetables until they’re dry. If they’re not cooked to that point, the frittata will be watery and not come out of the pan easily.

Makes 6 to 8 servings | Prep time: 25 minutes | Minimum cook time: 2 hours in a medium slow cooker

1 (6-ounce) package refrigerated angel hair pasta

3 tablespoons olive oil

2 small zucchini, sliced

4 scallions, white parts and 3 inches of green tops, thinly sliced

3 garlic cloves, minced

2 ripe plum tomatoes, rinsed, cored, seeded, and finely chopped

3 tablespoons chopped fresh basil or 2 teaspoons dried

1 tablespoon chopped fresh oregano or 1 teaspoon dried

¹/₄ cup sliced green olives

Salt and freshly ground black pepper to taste

6 large eggs

¹/₂ cup freshly grated Parmesan cheese

Vegetable oil spray

1. Cook pasta according to package directions until al dente. Drain and set aside to cool.

2. Heat oil in a large skillet over medium-high heat. Add zucchini, scallions, and garlic. Cook, stirring frequently, for 5 minutes, or until zucchini is tender. Add tomatoes, basil, oregano, and olives. Cook mixture, stirring frequently, for 5 minutes, or until liquid from tomatoes evaporates. Season to taste with salt and pepper, and cool for 10 minutes.

3. Grease the inside of the slow cooker liberally with vegetable oil spray or melted butter. Fold a sheet of heavy-duty aluminum foil in half, and place it in the bottom of the slow cooker with the sides of the foil extending up the sides of the slow cooker. Whisk eggs with cheese, and stir in cooked pasta and vegetables. Pour mixture into the slow cooker.

4. Cook on High for 2 to 2¹/₂ hours, or until eggs are set. Run a spatula around the sides of the slow cooker. Remove frittata from the slow cooker by pulling it up by the sides of the foil. Slide it gently onto a serving platter, and cut it into wedges. Serve hot, at room temperature, or chilled.

Note: The vegetable mixture can be cooked up to 1 day in advance and refrigerated, tightly covered. Reheat the vegetables to room temperature in a microwave-safe dish, or over low heat, before completing the dish.

Variations:

 Add ³/₄ cup chopped prosciutto or ham.

 Substitute ²/₃ cup fresh peas or frozen peas, thawed, for 1 of the zucchini.

A frittata is basically a solid Italian omelet. While we bake frittatas, Italians fry them. The Italian word frittata is derived from the Latin frigere, which means “to fry.” In Spain, the same dish is called a “tortilla,” which bears no relationship to the thin corn or wheat pancakes eaten in Mexico and Central America.