Spinach and Olive Pasta Frittata

By inpatskitchen • June 23, 2011 • 2 Comments

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Author Notes: This little frittata travels well and is best at room temperature. - inpatskitchen

Makes one 10 inch pie

4 ounces dry linguini or spaghetti, broken up and cooked according to package directions, then drained and cooled
6 ounces fresh baby spinach leaves, wilted and squeezed dry
1 teaspoon olive oil
1/4 cup sliced green onions
1 clove minced garlic
8 ounces tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
12 Kalamata olives, halved
6 eggs, beaten
1 cup shredded mozzarella cheese

In a saute pan, saute the onion and garlic in the olive oil for about one minute.
Add the tomato sauce, oregano, basil, salt and pepper and simmer for about 5 minutes. Cool slightly.
In a bowl, combine the spinach, cooked pasta, tomato sauce, cheese and eggs.
Pour the mixture into a 10 inch oven proof non-stick saute pan which has been sprayed with cooking spray.
Over medium heat, cook the mixture using a spatula to lift the edges a little as you cook. Cook until the bottom is set.
Transfer the pan to a 425F oven and bake for about 10 minutes or until top is set.
Remove pan from the oven and with a spatula loosen the bottom of the pie and transfer to a plate to cool. Cut in wedges to serve.