Serves: 4
Leftover pasta makes a great base for a frittata full of veggies and meat. I also had leftover asparagus so that made this dish even yummier.
Ingredients
2 tbsp olive oil
1 cup chopped onions
1 ½ cup chopped bell peppers
1 ½ cup chopped cooked chicken
1 ½ cup chopped cooked asparagus
3 cups chopped cooked pasta
Lawry’s garlic salt or salt and pepper to taste
8 eggs
1 cup whip cream
3 cups shredded mozzarella cheese - separated
Directions
Preheat oven to 390°F
Heat oil in large oven proof skillet and sauté onion and bell peppers
Stir in chicken, asparagus and pasta
Season with garlic salt to taste
Combine eggs, whip cream and 1 ½ cup mozzarella in a bowl and pour evenly into skillet
Make sure all areas of the skillet have some of the egg mixture on it
Bake for 15 minutes then sprinkle top with rest of 1 ½ cup of mozzarella
Bake for 15 more minutes until top is golden brown
Let sit 10 minutes before serving with a side green salad
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