TreeHouse kitchen

It was another lively discussion with the Lamar Book Club women last evening. We met at Beth's house where she spoiled us rotten with delicious cocktails, a Pasta Frittata, and Spinach Salad topped with strawberries and pecans--Yum. As if that wasn't enough she then placed in front of us a large plate of Cheesecake Marbled Chocolate and Lemon Bars from Desserts by Helen. We all savored the evening as we sat on the patio, soaked in the gorgeous weather and discussed our many books. The Frittata was so delicious that I asked Beth if I could post it on my blog. I even had my digital camera with me---how fortuitous was that? This recipe has also been submitted for our new cookbook that will be out the first of next year. Thank you Beth! Enjoy!

Pasta Frittata –Beth J.
The Italians have supposedly been doing this for years - combining leftover pasta dishes with eggs to make a "pasta frittata". Any leftover pasta will do - be creative! The pasta dish that I usually have mounds of leftovers from is sauce of olive oil, green onions, garlic, diced tomatoes, basil, salt and pepper with angel hair pasta.

Ingredients:

• 5 eggs
• 1/3 cup shredded Parmesan cheese
• 1/4 cup milk
• salt and pepper
• 4 cups leftover pasta
• 1 tablespoon butter

Directions:
Mix eggs well. Add all other ingredients and mix well. Pour into a pie plate. Cut the butter into small pats and place on top of the frittata mixture.
Bake at 350 degrees for 10 minutes. After 10 minutes, gently stir the mixture, and then bake for an additional 15-20 minutes or until a knife inserted in the center of the frittata comes out clean.