Pasta Frittata Recipe
Pasta Frittata is a simply delicious recipe. Try this Pasta Frittata; I bet, yoy will get a huge fan following for this one.
Ingredients
5 sun-dried tomatoes
1 clove garlic, minced
3/8 cup boiling water
1 cup nonfat liquid egg substitute
1/3 cup skim milk
1/4 cup nonfat sour cream
1/2 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 cup cooked thin-strand pasta
1/3 cup julienned zucchini (about 1 small zucchini)
1/3 cup julienned red bell pepper
1/2 tablespoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
Light vegetable oil spray
Directions
Preheat the oven to 300 degrees.
Combine the sun dried tomatoes, garlic, and boiling water in a small bowl and set aside for about 10 minutes to reconstitute.
Whisk the egg substitute, milk, and sour cream together.
Add the herbs and mix in the cooked pasta, zucchini, bell pepper, and seasonings.
Drain the tomatoes, discarding the garlic.
Slice the tomatoes thinly and add to the mixture.
Preheat a well seasoned 9 inch castiron skillet.
Spray once lightly with the vegetable oil spray and pour in the frittata batter.
Place in the oven and bake for 20 to 25 minutes, until the edges are set and the frittata is slightly brown.
Remove from the oven and cool for 10 to 15 minutes before slicing into 6 portions.
Combine the sun dried tomatoes, garlic, and boiling water in a small bowl and set aside for about 10 minutes to reconstitute.
Whisk the egg substitute, milk, and sour cream together.
Add the herbs and mix in the cooked pasta, zucchini, bell pepper, and seasonings.
Drain the tomatoes, discarding the garlic.
Slice the tomatoes thinly and add to the mixture.
Preheat a well seasoned 9 inch castiron skillet.
Spray once lightly with the vegetable oil spray and pour in the frittata batter.
Place in the oven and bake for 20 to 25 minutes, until the edges are set and the frittata is slightly brown.
Remove from the oven and cool for 10 to 15 minutes before slicing into 6 portions.
