Cheese Frittata From Leftover Pasta

• 3 bowls worth Boiled short pasta (macaroni, penne, etc)
• 1 Grated cheese (melting type)
• 1 same amount as the pasta Your favorite vegetables (I use zucchini, carrots, onions, green peas, etc)
• 5 Eggs
• 2 tbsp Olive oil
• 1 dash Herbs (parsley, basil, oregano, etc)
• 1 Salt, black pepper

1. If the cooked pasta has hardened and clumped together, place in a strainer and pour boiling water over to separate.
2. Add the olive oil to a Teflon frying pan, and cook the minced vegetables until wilted, or at least cooked through.
3. Flavor with salt and black pepper.
4. Add the pasta to Step 2 and combine.
5. Beat the eggs and pour in evenly.
6. Once you've added the eggs, top with the herbs and cheese.
7. Cover with a lid, and cook on low heat slowly until the eggs have cooked and the cheese has melted.
8. Top with ketchup if you like and enjoy
9. I used conchiglie pasta this time.

short pasta, cheese, same amount, eggs, olive oil, herbs, salt

Taken from cookpad.com/us/recipes/147961-cheese-frittata-%E2%99%AA-from-leftover-pasta (may not work)