This frittata takes advantage of super fresh vegetables and herbs to make it light, but includes leftover pasta and parmesan cheese to make the frittata hearty and satisfying.

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Ingredients:

1 small head of broccoli, chopped

1/2 yellow squash, diced

2 whole eggs + 4 egg whites

Splash of water

S&P

1/4 cup parmesan cheese

1 tsp fresh thyme

1/4 cup chopped, sundried tomatoes (hydrated, or packed in oil)

1/3 cup leftover small pasta

1/4 cup shredded mozzarella cheese

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Directions:

1. Turn oven onto broil. Steam chopped broccoli and diced yellow squash for 5 minutes.

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2.  While vegetables are steaming, whisk eggs, water, S&P and parmesan cheese.

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3. Add fresh thyme, sundried tomatoes, leftover pasta and steamed vegetables to the egg mixture and combine.

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4. Spray large skillet with non-stick spray and pour egg and vegetable mixture in. Stir mixture a little with a spatula, then let cook until bottom is set – about 3-4 minutes.

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5. Top frittata with mozzarella cheese and put under broiler until top is set and cheese is golden brown – about 5 minutes.

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6. Let cool for a couple minutes, slice and serve. Enjoy!

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