The Secret's in the Sauce

I am constantly on the prowl for fresh new breakfast recipes.  I love to find a recipe and then tweak it to suit my fancy.  One of my favorite sources is Taste of Home Magazine. It is the one and only magazine I actually subscribe to.  I found this Pasta Frittata recipe quite a while ago but kept forgetting to give it a try, mostly because I hadn't found the time to tweak it.  When I finally made it for the first time I had vegetarian guests in the house so I substituted red bell pepper for the chopped ham and it came out so good, it's the only way I make it now.  I serve a breakfast meat on the side.  I know, I know, you're thinking pasta for breakfast?!  Trust me, it works!

Pasta Frittata

1 - 2 tblsp olive oil
salt and pepper
8 eggs
1 bunch green onions (chopped)
1 package Zesty Italian salad dressing (dry)
2 cups cooked spaghetti pasta
2 cups chopped broccoli
2 cups chopped red bell pepper
1 cup shredded mozzarella cheese

Whisk together eggs, Italian seasoning, salt and pepper, set aside.

In a skillet, sautee green onions with olive oil.  Add in veggies, a bit more oil, salt and pepper to taste.  Stir in cooked pasta. Pour in egg mixture, sprinkle in shredded cheese, blend together.

Pour into prepared (spray with PAM) 9 x 13 pan.  Bake at 350 for about 30 - 40 minutes until golden bubbly.

About 2 cups of broccoli, bell pepper and spaghetti pasta

Sautee green onion with olive oil

Add in veggies, salt and pepper to taste

"The secrets in the sauce, so they tell me!"  Quick, what movie is that line from?

Add in cooked pasta, a bit more olive oil, salt and pepper

Whisk eggs, a sprinkle of salt and pepper and seasoning

Add in eggs and cheese, mix together over medium heat

Pour into prepped baking dish (spray with PAM)

Golden delicious!

Serve with a breakfast meat of your choice, side of fruit and watch the happy faces.