Linguine Frittata Recipe: A Flavorful & Easy Italian Dish

INGREDIENTS

8 ounces uncooked linguine 3 tablespoons olive oil, divided 1 cup chopped carrots 1/4 cup chopped onion 2 cloves garlic, minced 1/2 pound asparagus, cut into 1-inch pieces 1 large red bell pepper, diced 1 medium tomato, seeded and chopped 1 teaspoon dried basil 1 teaspoon dried marjoram 1 teaspoon dried oregano 5 eggs 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon black pepper

PREPARATION:

1. Cook linguine according to package directions. Drain in colander. Place in large bowl.
2. Heat 1 tablespoon oil in large skillet over medium heat until hot. Add carrots, onion and garlic; cook and stir 5 minutes or until carrots are crisp-tender. Add asparagus, bell pepper, tomato, basil, marjoram and oregano; cook and stir 5 minutes or until asparagus is crisp-tender. Add vegetable mixture to linguine in bowl; mix well.
3. Beat eggs in medium bowl with wire whisk until frothy. Stir in cheese, salt and black pepper; pour over linguine mixture and toss.
4. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium heat until hot. Add linguine mixture, spreading evenly. Reduce heat to low. Cook 5 minutes or until browned on bottom. Place large rimless plate over skillet; invert frittata onto plate. Slide frittata back into skillet. Cook 5 minutes more or until browned on bottom and eggs are set. Slide frittata onto serving plate. Cut into wedges.

This recipe appears in: Italian