Pasta Frittata

This is not the best picture to prove this dish is really tasty but I always forget to take a picture until after I serve myself up!=). I chose to make this dish because I have sooo many tomatoes in my garden right now...I wasn't expecting it to be as yummy as it was. U could use the same techniquet to make this dish and really throw in anything u have in your fridge. I might try it next with mushrooms, onions and some cheddar cheese!

Ingredients

• 7 large eggs
• 3 ounces mozzarella cheese, cut into small pieces(about one cup)
• 1 cup cherry tomatoes (halved)
• 1/2 cup fresh basil leaves, chopped
• salt and pepper
• 2 tablespoons extra-virgin olive oil
• 1 cup leftover cooked pasta, preferably with sauce (this one the pasta was with pesto)

Directions

1. Preheat the oven to 350 degrees. In a large bowl, beat the eggs. Stir in the mozzarella, tomatoes, basil and parmesan, season with salt and pepper.
2. In a large ovenproof skillet, heat the olive oil over medium heat. Add the pasta and cook for 1 minute. Pour the egg mixture and cook until the edges begin to firm up. Using a wooden spoon, draw the cooked egg edges toward the center of the pan, letting the raw egg run to the perimeter of the pan. Continue until the frittatta is almost set but still slightly runny in the center, about 4 minutes. Transfer to the oven to finish cooking, about 10-15 minutes. Remove from the oven and let sit for 5 minutes.
3. Using a rubber spatula, loosen the edge of the frittata. Cut into wedges and serve hot or at room temperature.