Cheesy Pasta Frittata
1/2 cup chopped green pepper
2 tbs olive oil
1 tbs butter
6 eggs
1/4 cup milk
1/3 cup grated Parmesan cheese
1/2 tsp dried basil leaves
Salt and pepper to taste
1 cup cooked fettuccine or spaghetti, cut into 2" pieces
1 cup shredded Muenster cheese
1/4 cup grated Parmesan cheese
Preheat broiler. In heavy skillet over medium heat, heat olive oil and butter until melted and foamy. Add green bell pepper. Cook over medium heat until crisp tender. Meanwhile, in large bowl, beat together eggs with milk, 1/3 cup Parmesan cheese, salt, pepper, and basil. Add pasta to egg mixture and stir gently. Add egg mixture to skillet. Arrange pasta in an even layer. Cook egg mixture over medium heat, lifting sides occasionally to let uncooked egg flow underneath. When egg mixture is almost set but still very moist, after about 5-8 minutes, top with Muenster cheese and 1/4 cup Parmesan cheese. If using a pan that is not oven safe, cover the handle with heavy duty aluminum foil. Place pan under broiler, about 4-5" from heat source, and cook for 5-10 minutes until frittata is puffed, set, and beginning to turn golden brown. Remove from oven and cut into wedges. Serve immediately. Serves 3-4