Pasta Frittata

Pasta Frittata

It is a great dish for a luncheon or late night supper.
1 onion, chopped
1 green bell pepper, chopped
1 sweet red bell pepper, chopped
2 tablespoons (¼ stick) butter 30 ml
1 (7 ounce) box thin spaghetti, slightly broken,
cooked 198 g
1 (8 ounce) package shredded mozzarella
cheese 227 g
5 eggs
1 cup milk 240 ml
1⁄3 cup shredded parmesan cheese 80 ml
1 tablespoon dried basil 15 ml
1 teaspoon oregano 5 ml

• In skillet, saute onion and both peppers in butter over
medium heat for about 5 minutes, but do not brown.
• In large bowl combine onion-pepper mixture and
spaghetti and toss. Add mozzarella cheese and toss.
• In separate bowl, beat eggs, milk, parmesan cheese,
basil, oregano, ½ teaspoon (2 ml) each of salt and
pepper. Add spaghetti mixture and pour into
buttered 9 x 13-inch (23 x 33 cm) baking dish.
• Cover with foil and bake at 375° (190° C) for about
15 to 20 minutes. Uncover and make sure eggs are
set. If not, bake 2 to 3 minutes longer.
Tip: This can be put together, refrigerated and baked later. Let it get
to roomtemperature before placing in oven. Cut into squares to
serve.