Capellini Frittata

Directions

1. 1
   In 2-quart saucepan, heat 3 cups water to boiling over high heat.
2. 2
   Add pasta, and cook 2 minutes or just until tender.
3. 3
   Drain and set aside.
4. 4
   Meanwhile, preheat oven to 425 degrees F. In nonstick 10-inch skillet with heat-safe handle, heat olive oil over medium heat.
5. 5
   Add onion and red pepper, and cook, stirring frequently, until vegetables are tender, about 7 minutes.
6. 6
   In large bowl, with wire whisk or fork, beat egg whites, whole eggs, Parmesan, milk, salt, and hot pepper sauce; stir in pasta.
7. 7
   Pour egg mixture over onion mixture; cover, and cook 3 minutes or until set around the edge.
8. 8
   Uncover skillet, and place in oven.
9. 9
   Bake 6 minutes longer or until frittata is set in center.
10. 10
    To serve, invert frittata onto serving plate, and cut into wedges.