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Home » Recipes » Brunch Frittata
Brunch Frittata
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Brunch Frittata

  • Servings: 6
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes

Ingredients

  • 1 jar (24 oz.) Classico®  Fire-Roasted Tomato and Garlic Pasta Sauce
  • 8 oz. Angel hair pasta
  • 4 Eggs, lightly beaten
  • 1/4 cup(s) Milk
  • 1/2 teaspoon(s) Salt
  • 1/8 teaspoon(s) Ground black pepper
  • 1/2 cup(s) Grated Parmesan cheese
  • 3/4 cup(s) Shredded provolone cheese
  • 1/2 cup(s) Chopped green bell pepper
  • 1/2 cup(s) Chopped tomato
  • 1/2 cup(s) Sliced black olives
  • Convert to metric

Directions

1. Preheat oven 350°F. Cook pasta al dente according to package instructions and drain. Coat a 9-in. glass pie plate with nonstick cooking spray.

2. In a medium bowl, mix together eggs, milk, salt, pepper and Parmesan cheese. Add cooked pasta and stir until well coated. Transfer to pie plate and spread evenly. Layer with provolone cheese, green pepper, tomato and olives.

3. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake additional 15 minutes, or until frittata is firm. Slice frittata into 6 wedges and serve with warmed Pasta Sauce.

TIP:
For a little extra kick, substitute Classico® Fire Roasted Tomato & Garlic Pasta Sauce with Classico® Spicy Tomato & Basil Pasta Sauce.

Reviews

Reviewed on May 12, 2010 by Jen Krauss