Saturday, March 3, 2012

Pasta Veggie Frittata

Tuesday night, I made this super-delish vegetable-pasta frittata - a FRITTASTABLE! I had leftover spaghetti from a couple nights ago. I sauteed some mushrooms, onion, and yellow squash in butter, threw in the pasta, and poured in 6 eggs whisked with about a cup of milk. I cooked it on the stovetop for about 5 minutes, sprinkled on fresh parmesan and garlic salt, and stuck it in the oven at 350 for about 15 minutes (until the egg is cooked and not runny). It slices easily, and tastes really yummy. I bet it'd be good with a stronger cheese, too, like feta (but I like really sharp flavors, so take what I say with discretion). 

Tuesday was my last day in the office, and Wednesday was my last time at the nursing home, so I'm officially done with work! I'm excited to enjoy the upcoming Saturdays that won't be spent in the office, but in the sand, in the sun, and in bed with my awesome husband (too much? I'll stop). 

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