Pasta and Pepper Frittata
Ingredients
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
Directions
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.
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