Put together a dish that includes diced mixed roasted vegetables like bell peppers, asparagus and zucchini as well as some tender al dente cooked pasta. Add eggs and Sargento® Shredded Parmesan Cheese before baking to perfection in the oven.
3 cups cooked, rinsed and drained spaghetti pasta (7 oz. uncooked)
2 cups diced grilled or roasted mixed vegetables, such as bell peppers, asparagus and zucchini squash
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
Lightly beat eggs in a large bowl. Add cream and 1 cup of the cheese; mix well. Stir in pasta, vegetables, salt and pepper; mix well.
Heat oil in an ovenproof (wrap handle in foil) 12-inch nonstick skillet over medium-high heat until hot. Add pasta mixture; pat down into a firm layer. Cook 3 to 4 minutes or until bottom of frittata is golden brown.
Transfer skillet to a preheated 400°F oven. Bake 15 to 17 minutes or until center is set. Remove from oven; slide a spatula around edges to loosen frittata. Place a large serving plate or cutting board over skillet; invert frittata onto serving plate; top with remaining 1/4 cup cheese. Let stand 5 minutes; cut into wedges.