Linguine Frittata

Name: Linguine Frittata
Ingredients: 8 ounces linguine, cooked; 3 tablespoons olive oil, divided; 1 cup chopped carrot; 14 cup chopped onion; 2 minced garlic cloves; 12 lb asparagus, cut into 1-inch pieces; 1 diced red pepper; 1 tomatoes, seeded and diced; 1 teaspoon dried basil; 1 teaspoon dried marjoram; 1 teaspoon dried oregano; 1 14 cups egg substitute or 5 whole eggs; 14 cup grated parmesan cheese; 12 teaspoon salt; 14 teaspoon black pepper

15 ingredients

15 steps

Ingredients

8 ounces linguine, cooked
3 tablespoons olive oil, divided
1 cup chopped carrot
14 cup chopped onion
2 minced garlic cloves
12 lb asparagus, cut into 1-inch pieces
1 diced red pepper
1 tomatoes, seeded and diced
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 14 cups egg substitute or 5 whole eggs
14 cup grated parmesan cheese
12 teaspoon salt
14 teaspoon black pepper

Directions

1

Heat 1 tbs oil in large skillet.
2

Add carrots, onion and garlic and cook 5 minute or until carrots are crisp-tender.
3

Add asparagus, bell pepper,tomato, basil, marjoram and oregano.
4

Cook 5 minutes or until asparagus is crisp-tender.
5

Add veggies to linguine and toss.
6

Beat egg substitute (or eggs) until frothy.
7

Stir in cheese, salt, and black pepper.
8

Pour over linguine and toss.
9

Heat remaining 2 tbs oil until hot.
10

Add linguine mixture spreading evenly.
11

Reduce heat to low.
12

Cook 5 minute or until brown on bottom.
13

Place large, rimless plate over skillet and invert frittata onto plate.
14

Slide frittata back into skillet and cook other side 5 minutes or until browned on bottom and eggs are set.
15

Slide onto plate and cut into wedges.