Ingredients
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2 tbsp olive oil
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1 cup diced bell pepper
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1 cup diced onion
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1 tbsp minced garlic
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6 large eggs
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1 tsp Italian seasoning
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4 cups cooked farfalle pasta
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1 cup grated Parmesan cheese
Steps
1
Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the diced pepper, onion, and garlic. Cook for 3 min. or until vegetables are tender. Set aside.
2
Meanwhile, whisk eggs together with the Italian seasoning. Add the cooked pasta, half the Parmesan, and pepper-onion mixture. Fold to mix well.
3
Wipe the skillet and place back onto medium-high heat until hot. Set oven to broil. When skillet on stovetop is hot, add the remaining tbsp of oil and pour the egg-pasta mixture into the pan. Cover with a lid, and reduce heat to medium. Cook for 5 min. or until the edges are lightly browned and can easily be pulled away from the pan with a spatula.
4
Remove the lid and top with remaining ½ cup cheese. Place the pan in the oven and broil for 3 min. or until the cheese is melted, lightly browned, and no raw egg remains.
5
Let stand at room temperature for 3 min. Slice into 6 equal-sized wedges and serve immediately.
Tips
Frittata can be made up to one day ahead of time, and reheated in a 350°F oven for 7 min.
