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Mediterranean Pasta Frittata

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Have left over pasta? Have a fridge full of bits and pieces of pickled or jarred vegetables?  Make this #MeatlessMonday Mediterranean Pasta Frittata!

A Kitchen Hoors Adventures | Mediterranean Pasta Frittata for #MeatlessMonday and #MeatFreeMonday

I’ve tried making something like before. It was okay. This Mediterranean Pasta Frittata is not that. This frittata is absolutely delicious!! It was a hearty yet still light frittata for our #MeatlessMonday meal.

*insert unrelated traffic rant*

Okay. We have what’s called an HOV lane. That’s High Occupancy Vehicle lane. It’s 2+ meaning you have to have at least 2 people in the vehicle to drive in that lane. That does not mean that if you have two people in your car that you HAVE to drive in that lane.

A Kitchen Hoors Adventures | Mediterranean Pasta Frittata for #MeatlessMonday and #MeatFreeMonday

This leads me to my second point, slow traffic keep right. When did this cease to be the case? I have made countless passes on the right because the person in the HOV lane, which happens to be the left lane, is driving slower than the traffic passing them on the right. Again, I reiterate that if you have two people in the car that DOES NOT MEAN you have to drive in that lane. That gives you the privilege to drive in that lane, but standard traffic rules apply; if you’re driving slower than the traffic in the right hand land… get over!

Maybe I’m just showing my age, but when I was learning to drive, and a vehicle moving faster than I was came up behind, I would move over to allow them to pass. These people obstinately remain in the left lane because they feel justified in staying there even though they’re not really passing anyone. This is the source of great irritation on an already crappy commute home. It’s about 36-38 to drive in in the mornings, but the afternoons it’s typically 60+ minutes to get home. So, you can imagine our frustration when we arrive upon a slow mover in the left lane who usually is texting or doing something with their phone. *sigh*

A Kitchen Hoors Adventures | Mediterranean Pasta Frittata for #MeatlessMonday and #MeatFreeMonday

Now, back to this pasta frittata. I’m having fun with names and words; rhyming them as such. Pasta frittata, muffelata pasta salad, you get the idea. Names that just sound nice and roll off the tongue. Of course, I had muffelata pasta salad stuck in my brain for a good week after I made it. It was just fun to say. So was antipasto pasta salad. S said I couldn’t call it that, and he’s right. Anti pasta means no pasta. You can’t have no pasta pasta salad, can you? Well, I can’t…I had Italian neighbors growing up. I just see Annie now…hollering at me to rename it. LOL

I made pasta to go with this meal, but if you have any leftover – noodles, macaroni, penne – use that. This can also be a pantry cleaner or condiment cleaner. Left over artichoke hearts, roasted red peppers, kalamata olives, capers if you want. I usually have partial jars of all of these on a shelf in a fridge at one point or another. Better to use it up in this delicious dish than toss them out.

A Kitchen Hoors Adventures | Mediterranean Pasta Frittata for #MeatlessMonday and #MeatFreeMonday

And just look at all that tasty goodness!! You can see the herbs that were baked into the eggs, the salty deliciousness that is the kalamata olives, the goat cheese swimming on top. How can you NOT be drooling? And seriously, how can you miss the meat? You won’t with this dish. TRUST me!

Mediterranean Pasta Frittata
Yield: 6 servings

Mediterranean Pasta Frittata

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Have left over pasta? Have a fridge full of bits and pieces of pickled or jarred vegetables? Make this #MeatlessMonday Mediterranean Pasta Frittata!

Ingredients

  • 8 ounces whole wheat angel hair pasta
  • 2/3 cup finely diced red onion
  • 1 cup coarsely chopped roasted red pepper
  • 1 1/2 cups coarsely chopped marinated artichoke hearts
  • 1/2 cup coarsely chopped kalamata olives
  • 2 cups egg substitute
  • 1/2 cup nonfat, plain yogurt
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground rosemary
  • pinch crushed red pepper
  • 4 ounces goat cheese

Instructions

  1. Cook pasta according to package directions omitting salt and fat.
  2. Drain and spread into a 10" pie plate. Sprinkle the onions, red pepper, artichoke hearts, and olives over the pasta. Crumble the goat cheese on top and set aside.
  3. Combine the egg substitute with the yogurt and next 5 ingredients (garlic salt through red pepper) and stir with a whisk to combine.
  4. Slowly pour the egg mixture over the pasta. Shake the pie plate back and forth to allow the egg mixture to settle into the pasta. Use a fork to gently lift the pasta and force the egg mixture into the pasta.
  5. Preheat oven to 375.
  6. Bake at 375 for 35 to 40 minutes or until the eggs are set. Remove from the oven and allow to cool 10 minutes before serving.

Did you make this recipe?

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