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Frittata verza forno. Use a spoon if necessary to even out top of frittata. Heat the grill to its highest setting. Pour into skillet and turn heat to medium low.
Add ham and garlic. Crack the eggs into a large bowl whisk in the milk then combine with half the cheese the mint cooked pasta shells and peas and add a big pinch of seasoning. Leftover pasta becomes frittata di pasta.
Saute 1 minute longer. Cook undisturbed until mixture firms up on bottom then transfer to oven. In large bowl combine pasta with remaining ingredients along with salt and pepper less salt if you are using meat.
Remove and set aside. In a saute pan and over a high heat add the olive oil fresh garlic red and green peppers mushrooms salt and pepper. In an ovenproof skillet saute onion in oil.
Melt the butter in a medium ovenproof non stick frying pan over a medium heat. Let the mixture cook until vegetables are slightly softened and then add. In a large bowl whisk the eggs and egg whites.
Leftover frittata di pasta becomes well tomorrows lunch. It keeps very well in the fridge for a 3 4 days.
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