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Italian Pasta Frittata

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Italian Pasta Frittata

Ingredients

  • leftover cooked tinkyada spaghetti - about a cup and a half to 2 cups
  • 4 oz goat cheese, or other soft or shredded cheese
  • 2 large portobello mushrooms, chopped
  • 1 green or yellow bell pepper, cored, seeded, sliced thin
  • 2 cloves garlic, minced
  • olive oil
  • splash of balsamic vinegar
  • 8 sun-dried tomatoes- soaked, drained, chopped
  • 1/4 cup sliced ripe olives
  • sea salt and ground pepper
  • 5 large organic free-range eggs
  • 1/2 cup sour cream or plain yogurt
  • red chile flakes, or dried basil and oregano, to taste
  • 1-2 oz. shredded parmesan cheese
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Published 2014-09-09 13:23:50 (2 years ago).

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