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al dente pasta frittata

Frittata is an Italian version of the omelet. Rather than folding ingredients into an egg pancake, the filling is mixed with the eggs and served as an egg pie, cut into wedges. Unlike omelets, frittata can be served warm or at room temperature.

12 ounces (1 package), uncooked Al Dente Pasta, any flavor
1 pound fresh baby spinach large stems removed
12 large eggs
1 1/2 cups shredded fresh Parmesan cheese
1/2 cup water
2 Tbsp. olive oil
1 1/2 cups chopped onions
1 medium red bell pepper, chopped
1 1/2 tsp. salt
1/2 tsp. black pepper
1 jar (about 3 cups) Monique’s Leek and Sundried Tomato Sauce, heated for garnish

Position oven rack in upper third of oven and preheat oven to 400°F.
Cook pasta to al dente according to package directions. Drain well and set aside.

Place spinach in a large microwave-safe bowl and cover with plastic wrap. Cook on high for 5 minutes. Allow to cool to the touch before removing the spinach and chopping (there is no need to remove the water). Set aside.

Place eggs, cheese and water in a medium bowl and whisk well. Set aside.

Heat oil in one very large oven proof nonstick skillet (or two smaller skillets), over medium-high heat. Add the onions and pepper and sauté until softened, about 5 minutes. Add cooked pasta, spinach, tomatoes, salt and pepper and cook, stirring frequently, for 3 minutes more. Spray the sides of the pan with nonstick cooking spray.

Whisk the eggs again for about 10 seconds, and pour the mixture over the vegetables and pasta. Reduce the heat to medium and cook the frittata for about 5 minutes, until the bottom is set and lightly colored. Carefully place the skillet in the preheated oven and bake until frittata is set, about 15 minutes more. Remove from the oven, allow to sit for 5 minutes before running a rubber spatula around the edge and as much of the bottom of the frittata as possible. Tilt the skillet and gently slide the frittata from the pan onto the serving dish, cut into wedges and serve with heated sauce on the side. Makes 12 servings.

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