Pasta Frittata

By bowerk

Ingredients

• 2 cup cooked spaghetti
• 1/2 cup goat cheese
• 2 large portobello mushrooms, chopped
• 1 yellow pepper, sliced thin
• 2 garlic cloves
• olive oil
• 8 sundried tomatoes, drained & chopped
• 1/4 cup sliced ripe olives
• sea salt and ground pepper
• 5 large eggs
• 1/2 cup sour cream
• red chile flakes
• dried basil
• dried oregano
• parmesan cheese

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375 degrees

2. Arrange cooked spaghett in bottom of a 9" greased pie plate. Scatter pieces of goat cheese over pasta

3. In a skillet, sautee mushrooms, pepper, garlic & olive oil over medium heat until sot. Add a dash of balsamic vinegar and stir in sundried tomatoes. Season with salt and pepper. When veggies are tender, remove from heat and stir in olives

4. Add veggies to pasta, arrange evenly over top.

5. Whisk eggs with sour cream until smooth and frothy. Season with spices and herbs. Pour over pasta & veggies and using a fork, shimmy the pasta to let the egg mixture seep in and around. Sprinkle with extra pepper flakes, parmesan cheese & basil.

6. Bake 35 minutes - cool for 10 minutes before serving.