Breakfast Pasta Frittata with Salsa Verde

Amount Per Serving
Calories 323		Calories from Fat 189
% Daily Value*
Total Fat 21g		32%
	Saturated Fat 5g	25%
	Trans Fat 0g
Cholesterol 193mg		64%
Sodium 283mg		12%
Total Carbohydrate 20g		7%
	Dietary Fiber 3g	12%
	Sugars 5g
Protein 14g		28%

Vitamin A 9%		Vitamin C 18%
Calcium 15%		Iron 13%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Add some pasta to a frittata for a different take on this classic dish. The green sauce utilizes parsley and basil for a pop of color.

1 pound Barilla Farfalle

12 tablespoons extra-virgin olive oil

6 cups diced onion

21 ounces diced zucchini

1 1/2 pounds diced fresh button mushrooms

as needed salt

as needed black pepper

24 eggs

1 1/2 cups milk

6 ounces grated parmesan cheese

12 tablespoons olive oil

3 cloves peeled garlic

3/4 cup chopped fresh parsley

18 leaves fresh basil

Instructions

Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with 3 Tbsp. of the olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For each 8 servings, heat a 12-inch skillet with 3 Tbsp. oil and saute 2 cups onion until translucent. Add 7 ounces zucchini and 8 ounces mushrooms and saute for 2 minutes. Season with salt and pepper. Add 2 2/3 cups pasta and saute for 1 minute.
In a bowl, whisk together 8 eggs, 1/2 cup milk, 1/2 cup cheese, and season with salt and pepper. Pour over the pasta mixture and cook for 2 minutes.
Put the pan in a 400-degree oven and bake until the eggs are cooked through and slightly browned. Flip the frittata onto a cutting board. Cut it into 8 wedges.
In a blender, combine the oil and garlic for the salsa. Add the parsley, basil, and season with salt and pepper. Puree until smooth. Serve 1 piece of frittata with a drizzle of salsa verde.