Linguine Frittata

(Courtesy of 25 Years of Favorite Brand Name One Dish)

Ingredients:
8 oz. uncooked linguine
3 Tbsp. olive oil, divided
1 c. chopped carrots
1/4 c. chopped onion
2 cloves garlic, minced
1/2 lb. asparagus, cut into 1 inch pieces
1 large red bell pepper, diced
1 medium tomato, seeded and chopped
1 tsp. dried basil
1 tsp. dried marjoram
1 tsp. dried oregano
5 eggs
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper


Directions:
Cook linguine according to package directions.  Drain in colander.  Place in a large bowl.  


Heat 1 Tbsp. oil in a 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 to bowl; mix well.


Beat eggs in medium bowl with wire whisk until frothy.  Stir in cheese, salt and black pepper; pour over linguine mixture and toss.


Heat remaining 2 Tbsp. 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.

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