Author Notes
This little frittata travels well and is best warm or at room temperature. Cut in small pieces to serve as a snack, breakfast or in wedges as a main. —inpatskitchen
Ingredients
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4 ounces
dry linguini or spaghetti, broken up and cooked according to package directions, then drained and cooled
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6 ounces
fresh baby spinach leaves, wilted and squeezed dry
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1 teaspoon
olive oil
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1/4 cup
sliced green onions
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1
clove minced garlic
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8 ounces
tomato sauce
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1/2 teaspoon
dried oregano
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1/2 teaspoon
dried basil
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1/2 teaspoon
salt
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1/2 teaspoon
black pepper
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12
Kalamata olives, halved
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6
eggs, beaten
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1 cup
shredded mozzarella cheese
Directions
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In a saute pan, saute the onion and garlic in the olive oil for about one minute.
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Add the tomato sauce, oregano, basil, salt and pepper and simmer for about 5 minutes. Cool slightly.
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In a bowl, combine the spinach, olives, cooked pasta, tomato sauce, cheese and eggs.
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Pour the mixture into a 10 inch oven proof non-stick saute pan which has been sprayed with cooking spray.
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Over medium heat, cook the mixture using a spatula to lift the edges a little as you cook. Cook until the bottom is set.
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Transfer the pan to a 425F oven and bake for about 10 minutes or until top is set.
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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 or small pieces to serve.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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