Circle B Kitchen
4 T olive oil
6 eggs
1 cup ricotta cheese
1/4 cup milk
5 oz frozen chopped spinach (thaw and squeeze dry)
1 cups chopped grape tomatoes
6 oz angel hair (capellini) pasta, broken up
1 cup sliced mushrooms (or any veggie you like)
1 large shallot, chopped
1/2 cup grated romano or parmesan cheese
1 tsp salt
1/4 tsp crushed red pepper flakes
1 cup grated Havarti, Asiago, or Gouda cheese
3 tablespoons of chopped fresh herbs (basil, parsley, marjoram, etc.)
Tomato Sauce (optional)
Preheat oven to 350 degrees.
Cook the pasta in boiling salted water for 2 minutes. Drain completely and drizzle with a little olive oil and let cool.
Heat olive oil in heavy medium skillet over medium-high heat. Add shallots and sauté for a couple of minutes. Add the mushrooms or other veggies and saute until tender, about 3 minutes. Add the tomatoes and the spinach and continue to cook for a few more minutes.
Beat eggs and the cheeses (reserve some of the parmesan cheese for the top) in large bowl. Season with salt and pepper. Mix in vegetables and pasta. Add egg mixture to 10 or 12 inch skillet. Press mixture with back of spatula to even thickness. Top with remaining parmesan cheese.
Place skillet in the oven and bake for 15 minutes, until frittata is set (may see a little runniness on the top). Transfer skillet to broiler and cook until top of frittata is set, about 2 mintues.
Loosen the frittata with the spatula and slide onto a large platter or cutting board. Cut into wedges and serve with tomato sauce.
Tomato Sauce:
1 large clove garlic, minced
1 can diced tomatoes, pureed
Large handful of fresh basil, chopped
Salt and pepper to taste
Saute the garlic for 2 tablespoons of olive oil and then add the tomatoes, salt and pepper. Simmer for about 10 minutes and then add the chopped basil. Continue to simmer several more minutes and then taste for seasonings. May add a teaspoon or 2 of sugar if needed