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Pasta and Pepper Frittata


1 tbsp flour

3/4 lb asparagus

2 tbsp chopped fresh basil or 1 tsp dried basil leaves

1/4 16 oz pkg penne or elbow macaroni

2 8 oz containers frozen no-cholesterol egg substitute-thawed

2 tbsp Parmesan cheese-grated

1/4 tsp ground black pepper

1 onion-diced

1 red bell pepper-diced

1/4 lb mushrooms-sliced

1/4 tsp salt

2 tbsp oil

1/2 cup water


Prepare pasta as directed on pkg,drain and set aside.

Discard tough ends of asparagus and cut into 1 inch pieces.

Use an oven proof skillet and heat 1 tbsp oil and cook asparagus just til tender-crisp.

Remove asparagus and set aside.

Add another 1 tbsp oil to skillet and cook the mushrooms,onion,red pepper,ground black pepper,and 1/2 teaspoon salt until vegetables are golden and tender,stirring frequently.

Remove vegetables to bowl with asparagus and wipe skillet clean.

In large bowl,with wire whisk or fork,mix egg substitute,grated Parmesan,flour,basil,1/4 tsp salt,and 1/4 cup water until blended.

Stir in vegetable mixture and cooked macaroni.

Spray the skillet with a nonstick spray and carefully pour the mixture in.

Cook over medium-high heat for 1-2 minutes til egg begins to set around the edges.

Place skillet in a 375 oven and bake for 10 minutes or til egg is done.

Cut into wedges.