Pasta Frittata - Rachael Ray

• 7 large eggs
• 3 ounces mozzarella cheese, cut into small pieces
• 1/2 - 3/4 cup grape tomatoes, halved
• 1/2 cup fresh basil leaf, chopped
• 1/4 cup parmesan cheese, grated
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 1/4 lb leftover cooked pasta (cooked and preferably with sauce)

1. Preheat the oven to 350u0b0F In a large bowl, beat the eggs. Stir in the mozzarella, tomatoes, basil, and parmesan; season with salt and pepper.
2. In a large, oven-proof skillet, heat the olive oil over medium heat. Add the pasta and cook for 1 minute.
3. Pour in the egg mixture and cook until the edges begin to harden. Using a spoon or spatula, draw the cooked egg edges toward the center of the pan, letting the raw egg run to the edges of the pan.
4. Continue unti the frittata is almost set, but still a little runny in the middle, about 4 minutes. Transfer to the oven to finish cooking, about 10 minutes. Remove from the oven and let sit for 5 minutes.
5. Using a rubber spatula, loosen the edges of the frittata. Cut into wedges; serve hot or at room temperature.

eggs, mozzarella cheese, grape tomatoes, fresh basil leaf, parmesan cheese, salt, extra virgin olive oil, pasta

Taken from www.food.com/recipe/pasta-frittata-rachael-ray-240214 (may not work)