Zucchini Tomato Pasta Frittata - cooking recipe

Ingredients

3 -4 tablespoons butter or 3 -4 tablespoons margarine
2 -4 green onions, chopped (can use 1/2 cup yellow onions, but the green onions are best)
1 zucchini, thinly sliced
2 firm ripe tomatoes, chopped (can use as many tomatoes as you wish)
8 -9 large eggs
1 1/2 cups half-and-half cream
1 teaspoon dried basil (to taste) or 1/4 cup chopped fresh basil (to taste)
1/4 - 1/3 cup grated romano cheese or 1/4-1/3 cup parmesan cheese
2 cups cooked pasta (use spaghetti or linguine for this)
seasoning salt
pepper
3 tablespoons olive oil
1 cup grated mozzarella cheese (optional) or 1 cup cheddar cheese (optional)

Preparation

In a oven-proof 10-inch skillet (or a large skillet) melt butter and saute the onions, zucchini and tomatoes for 2-3 minutes (this can be done hours in advance).
In a large bowl, whisk eggs with half and half cream, basil and Romano or Parmesan cheese.
Add in sauteed zucchini mixture, pasta, seasoning salt (or regular salt) and pepper; mix well to combine.
Heat oil in the frypan.
Add in the egg/pasta mixture; tossing with a spatula or metal tongs for 3 minutes on top of stove.
At this point you can sprinkle Parmesan, grated cheddar or mozzarella cheese ON TOP of the frittata before baking if desired, but it is optional.
Set oven to 400\u00b0F and transfer the frypan to the oven.
Bake for about 15-20 minutes, or until eggs are set and puffed (try not to over bake, or you frittata will be dry).
Remove from oven and allow frittata to set for about 1 minute, then unmold onto serving platter.
Cut into wedges and serve.