Fusilli Vegetable Frittata
Ingredients of Fusilli Vegetable Frittata
Cooking oil 1 tbsp. 15 mL Sliced fresh white mushrooms 1 cup 250 mL Chopped onion 1/3 cup 75 mL Broccoli florets, chopped 1 cup 250 mL Diced zucchini (with peel) 2/3 cup 150 mL Diced red pepper 1/3 cup 75 mL Cooked fusilli pasta (about 1 1/2 cups,375 mL, uncooked) 2 cups 500 mL Large eggs fork-beaten 6 6 Milk 1/2 cup 125 mL Sun-dried tomato pesto 1 tbsp. 15 mL Salt 1/2 tsp. 2 mL Pepper 1/8 tsp. 0.5 mL Grated Italian cheese blend 1 1/2 cups 375 mLHow to Fusilli Vegetable Frittata
Heat cooking oil in large frying pan on medium. Add mushrooms and onion. Cook for 5 to 10 minutes, stirring occasionally, until onion is softened and mushrooms are starting to brown.
Add next 3 ingredients. Stir. Cook for about 5 minutes until vegetables are tender-crisp. Add pasta. Stir
Add next 3 ingredients in medium bowl. Add to pasta mixture. Stir. Reduce heat to medium-low. Cook, covered, for about 5 minutes until bottom is golden and top is almost set. Remove from heat.
Sprinkle with cheese. Broil on top rack in oven for about 3 minutes until frittata is golden and set (see Note). Serves 4.
Note : When baking or broiling food in a frying pan with a handle that isn't ovenproof, wrap the handle in foil and keep it to the front of the oven, away from the element.
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