A quick, easy vegetarian dish great for any day not only meatless monday.
Prep time: 15 minutes · Total time: 25 minutes · Serves: 5-6
Fun to say and easy to make! Ideal for Sunday brunch. Gather the little ones to help…we had a great time making this nutritious one-dish wonder together. It was devoured in no time!
4 Tbsp olive oil, divided
2 small zucchini, sliced
¾ cup grape tomatoes, halved
4 button mushrooms, sliced
2 green onions, sliced
2 garlic cloves, minced
3 Tbsp sliced black olives
¼ tsp dried basil
1 ½ cups parmesan cheese, grated
Salt and black pepper to taste
8 oz. vermicelli pasta, cooked
Heat 2 tablespoons of olive oil in a heavy, medium-sized skillet over medium heat. Add zucchini, tomatoes, mushrooms, green onions, and garlic; sauté 2-3 minutes. Add olives and basil. Set aside to cool.
Preheat broiler to high. In a large bowl, whisk together eggs and cheese; season with salt and pepper. Stir in pasta and sautéed vegetables.
Heat the remaining 2 tablespoons of olive oil in a large, heavy, broiler-proof skillet. Add egg mixture to skillet and even out with back of a spatula.
Cook until frittata has set and is golden brown on the bottom.
Transfer skillet to broiler and cook for about 2 minutes. Gently run a small knife around the edge to loosen.
Invert onto a plate and cut into wedges. Serve either hot or at room temperature. Refrigerate leftovers.
* Did you know?
“Hakuna Matata” is a Swahili phrase; loosely translated, it means “no problem.”
“Frittata” means “fried” in Italian.
Contributed by Nikela Volunteer Laurie Glass