Crisper Crash Frittata

Yet another Pioneer Woman recipe!  This one solves the older-vegetables-in-the-crisper problem.  They may no longer be beautiful, but they can still be delicious.  The overall effect is a nice blend of flavors.  I liked the addition of pasta (I used rigatoni).  As you can see from the photo, I may have overdone the cheese.

8 servings

13 calculated points

Dry Riesling or Gewurtztraminer

Ingredients

• Vegetables:
• 1 tablespoon butter
• 1 tablespoon oil
• 8 mushrooms quartered
• 6 scallions green and white parts, sliced
• 6 spears asparagus sliced into thirds
• 6 green beans sliced into 1/2-inch lengths
• 2 cups leftover cooked pasta
• Kosher salt and freshly ground black pepper
• 1 ⁄2 container spinach roughly chopped
• Egg Mix:
• 12 large eggs
• 1 ⁄4 cup shredded Monterey Jack cheese
• 1 ⁄4 cup shredded Cheddar
• 1 ⁄4 cup grated Parmesan
• 2 dashes hot sauce

Directions

1. Preheat the oven to 375 degrees F.
2. For the vegetables: In a large, ovenproof nonstick skillet set over medium-high heat, add the butter and oil. When the butter melts, add the mushrooms, scallions, asparagus, beans, celery, red pepper and zucchini and cook, stirring frequently, until softened, about 5 minutes.
3. For the egg mix: Meanwhile, add the eggs to a bowl along with some salt and pepper. Do not overbeat; just mix until the eggs mostly come together. Then add the Monterey Jack, Cheddar, Parmesan and hot sauce and stir through gently.
4. Return to the vegetable mixture, add the pasta, olives and a sprinkle of salt and pepper and stir. Add the more tender vegetables—the kale and spinach—and cook, stirring, until they have wilted and everything is hot.
5. Make sure all the ingredients are evenly distributed across the bottom of the skillet and the lengths of beans and asparagus are spread out, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. 
6. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
7. Slide the frittata out of the skillet and onto a cutting board. Slice into wedges with a long serrated knife.