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Author Notes: I always find that when I make vegetarian meals the cost is significantly lower than meals with meat. Over the weekend I read Mark Bittman's article on pasta primavera and considered what it would be like in a frittata. At first I was a little apprehensive about putting peas with eggs but it worked beautifully. You could really substitute or add any other vegetable you like. —singing_baker
- 8 ounces penne rigate
- 2 cups baby Spinach
- 3/4 cup peas, fresh or frozen
- 1 Zucchini, sliced
- 6 eggs
- 1/3 cup heavy cream
- 1/2 cup Ricotta cheese
- 1/3 cup Parmesean, grated plus more for sprinkling
- 1 tablespoon Olive Oil
- Tomato Sauce (optional)
- Preheat oven to 400 degrees. Boil water in a large pot and cook pasta until reccomended time for al dente. About 2 minutes before pasta in done throw in zucchini, then peas, then spinach. Drain into colander and let cool.
- In a large bowl whisk eggs, heavy cream, ricotta, parmesean, salt and pepper to your liking. I use about a half teaspoon salt and 1/8 teaspoon pepper. Spoon in pasta and vegetables.
- Heat olive oil over medium heat in a 10 inch cast iron skillet until shimmering. Add egg mixture and without mixing let sit on the heat for a minute to cook the bottom. Put into oven and cook until eggs are set, about 10 minutes. You can eat this right out of the oven but I like to eat it at room temp with a nice side salad. Enjoy!
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
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