Frittata!

My new favorite word is Frittata! Not only is it fun to say....frittata...frittata frittata...its super easy to make!
This is basically a crustless quiche. I ran across this recipe and gave it a whirl (sort of). Of course, I couldn't just follow the recipe as printed. This is probably my newest cooking jag. Look for more posts on frittata variations in the near future. This dish would be great to use up leftover pasta and/or chicken or turkey. We have a lovely flock of hens, so I'm always looking for ways to stretch our budget AND use up all the eggs. This dish is perfect for a large family.

Chicken Cheese Pasta Frittata
1 cup radiatore pasta (or any other pasta)
1 Tbsp olive oil
1/4 sweet onion, chopped
1 clove garlic, minced
1 small jar chopped pimentos(or substitute 1/2 Roma tomato)
12 eggs
2/3 cup chicken broth(or water, or milk)
2 Tbsp heavy cream OR sour cream
pinch salt
1/4 tsp pepper
1/2 tsp Italian seasoning
1 can chicken(reserve broth)
1/4 cup parmesan cheese, grated
1/4 cup gouda cheese, grated(or other sharp tasting cheese)
1/4 cup provolone OR white cheddar OR mozzarella cheese, grated
Boil pasta according to package directions. Drain. In a large cast iron skillet, cook the olive oil, onion, garlic, and pimentos until the onions are opaque. In a large bowl, whisk the eggs well. Whisk in the broth, cream, salt, pepper, Italian seasoning. Stir in the chicken and grated cheese. Add the egg mixture to the pan and stir to combine. Cook on medium heat about 3 minutes. Move to a 400 degree oven for an additional 12 minutes. Invert onto a plate. Let cool slightly. Cut into wedges and serve. Serves 4 to 6