Pasta Frittata

Since writing the 30-Day Vegetarian, I am so pleased to see a variety of new pastas on the shelves of even the mega-marts that make eating whole grains more mainstream than ever before.  In chat this week with a social networking friend, I learned that even Barilla pasta has a new variety called Plus that combines traditional Semolina flour with a blend that includes Lentils, Chickpeas, and event Spelt!  Yay!!  fAt 10 grams of protein per serving and 4 grams of dietary fiber this is one kicked up pasta plate.

Find yourself with left over pasta, how about a quick and easy Pasta Frittata?

• 1-2 TBL Olive Oil
• ½ cup Sliced Mushrooms
• 2 cups Cooked Pasta
• 1 cup Frozen Green Peas
• 6 Eggs (beaten)
• ½ cup Shredded Cheese

In an oven proof cast iron skillet sauté your shrooms in 1-2 TBL Olive Oil over medium heat for just a minute or two.  Add your cooked left over pasta and toss lightly in pan.  Sprinkle in your green peas and let heat for a moment as you beat your eggs, then pour eggs into the pan and top with your shredded cheese.

Place skillet in oven at 350° for 20 minutes.  If you don’t have an oven proof skillet, you can cook this right on the stove top by placing a cover on the pan and cooking on low heat for 15-20 minutes or until the eggs are set.

Serves 4