Tomato and Zucchini Frittata

{Meatless Monday}

Hello! Here's a REALLY quick recipe that was made with the leftovers from our Tomato and Zucchini Linguine.

One of my favorite things to do with leftover PLAIN pasta is to make a frittata.  So when I had leftover spaghetti noodles AND leftover from the Linguine with all the delicious veggies, I knew it would be perfect and it was.

First, I just tossed all the pasta stuff in the skillet and warmed it up.

Then, I mixed together about 6-7 eggs, and about 1 1/2 cups of milk, some grated cheddar, and salt and pepper. Simply pour that mixture over the pasta noodles.

I stir around a little bit...just to make sure the egg is evenly mixed with the noodles and that the cheese gets spread around. Then I let it cook for 8-10 minutes with the lid on.  After that, simply remove the lid and put the whole pan under the broiler for another 8-10 minutes until the whole thing looks bubbly and browned.
And then be SUPER careful when you take the very hot skillet, with a VERY hot handle, out of the oven!! ; )

I forgot to get a picture before we dug in...but it had this delicious crispy top and soft fluffy middle.

This was probably the best frittata I have ever made.  The onion, zucchini, and small little tomato chunks were divine.  We love our frittatas best smothered with our homemade canned salsa.

 If you haven't ever made a frittata...you really should try it sometime.  It is the perfect thing to do with leftover pasta and any veggies you might have that need to be used in your fridge!

And since we have chickens, we are always thinking up ways to use our eggs!