Makes 6 to 8 servings
|8||ounces uncooked linguine|
|3||tablespoons olive oil, divided|
|1||cup chopped carrots|
|1/4||cup chopped onion|
|2||cloves garlic, minced|
|1/2||pound asparagus, cut into 1-inch pieces|
|1||large red bell pepper, diced|
|1||medium tomato, seeded and chopped|
|1||teaspoon dried basil|
|1||teaspoon dried marjoram|
|1||teaspoon dried oregano|
|1/4||cup grated Parmesan cheese|
|1/4||teaspoon black pepper|
- Cook linguine according to package directions. Drain in colander. Place in large bowl.
- Heat 1 tablespoon oil in large skillet over medium heat until hot. Add carrots, onion and garlic; cook and stir 5 minutes or until carrots are crisp-tender. Add asparagus, bell pepper, tomato, basil, marjoram and oregano; cook and stir 5 minutes or until asparagus is crisp-tender. Add vegetable mixture to linguine in bowl; mix well.
- Beat eggs in medium bowl with wire whisk until frothy. Stir in cheese, salt and black pepper; pour over linguine mixture and toss.
- Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium heat until hot. Add linguine mixture, spreading evenly. Reduce heat to low. Cook 5 minutes or until browned on bottom. Place large rimless plate over skillet; invert frittata onto plate. Slide frittata back into skillet. Cook 5 minutes more or until browned on bottom and eggs are set. Slide frittata onto serving plate. Cut into wedges.
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