Corn zucchini and pasta frittata

By taniaf

use corn-orzo salad

Ingredients

• 4 cups corn-orzo salad
• 8 eggs
• 1/2 c chopped fresh basil
• salt and pepper
• 1 tbsp olive oil

Preparation

Step 1

Preheat oven to 425. In a large bowl, combine orzo salad, beaten eggs, basil, salt and pepper.
In a large ovenproof nonstick skillet, heat olive oil over medium high. Add egg mix and cook, undisturbed, until edges are set, 3-4 minutes. Transfer to oven and bake until top is set, 15-20 minutes. Remove from oven and let sit 5 minutes. Invert onto a plate and cut into 6 wedges.