Ingredients
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2 tablespoons olive oil
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1/2 cup green pepper, finely chopped
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1/2 cup onion, finely chopped
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2 garlic cloves
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6 eggs
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1/4 cup milk
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1/3 cup parmesan cheese, grated
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1/2 teaspoon dried basil leaves
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1/2 teaspoon dried oregano leaves
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup cooked spaghetti, cut into 2-inch pieces
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1 cup muenster cheese or 1 cup swiss cheese, shredded
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1/4 cup cooked diced bacon
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1/2 cup diced tomato
Instructions
- Preheat the oven to 350 degrees.
- In heavy skillet over medium heat, heat olive oil.
- Add green bell pepper, onion and garlic; cook over medium heat until tender.
- Meanwhile, in large bowl, beat together eggs with milk, 1/3 cup Parmesan cheese, salt, pepper, basil and oregano.
- Add pasta to egg mixture and stir gently.
- Add egg mixture to skillet; arrange pasta in an even layer.
- Cook egg mixture over medium heat, lifting sides occasionally to let uncooked egg flow underneath. When egg mixture is almost set but still very moist, after about 5-8 minutes, top with diced tomatoes, bacon, and muenster or swiss cheese.
- If using a pan that is not oven safe, cover the handle with heavy duty aluminum foil.
- Place pan in the oven, and cook for 10-12 minutes until frittata is puffed, set, and beginning to turn golden brown. Remove from oven and let sit for 5 minutes.
- Cut into wedges; serve immediately.
- Serves 6.