Capellini Frittata

• 2 oz. capellini or angel hair pasta
• 2 tsp. olive oil
• 1 small onion
• 1 small red pepper
• 6 large egg whites*
• 2 large eggs
• 13 c. grated Parmesan cheese
• 1/4 c. fat-free (skim) milk
• 1/2 tsp. salt
• 1/4 tsp. Hot pepper sauce

1. In 2-quart saucepan, heat 3 cups water to boiling over high heat.
2. Add pasta, and cook 2 minutes or just until tender.
3. Drain and set aside.
4. Meanwhile, preheat oven to 425 degrees F. In nonstick 10-inch skillet with heat-safe handle, heat olive oil over medium heat.
5. Add onion and red pepper, and cook, stirring frequently, until vegetables are tender, about 7 minutes.
6. In large bowl, with wire whisk or fork, beat egg whites, whole eggs, Parmesan, milk, salt, and hot pepper sauce; stir in pasta.
7. Pour egg mixture over onion mixture; cover, and cook 3 minutes or until set around the edge.
8. Uncover skillet, and place in oven.
9. Bake 6 minutes longer or until frittata is set in center.
10. To serve, invert frittata onto serving plate, and cut into wedges.

capellini, olive oil, onion, red pepper, egg whites, eggs, parmesan cheese, milk, salt, pepper sauce

Taken from www.delish.com/recipefinder/capellini-frittata-1308 (may not work)