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Pasta and Vegetable Frittata with Salad

- angel hair pasta, uncooked
48 each eggs
- Philadelphia Brick Cream Cheese, softened
2 cups milk
1 qt. asparagus spears, blanched, cut into 1/2-inch pieces
3 cups zucchini, chopped
2 cups roasted red peppers, chopped
2 cups roasted yellow peppers, chopped Target 1 pkg For $2.99 thru 02/06
2 cups oil-packed sun-dried tomatoes, drained, chopped
1-1/3 cups Kraft Shredded Parmesan
1-1/3 cups Kraft Shredded Asiago
2 tsp. salt
1 tsp. black pepper
1-1/2 gal. frisee
1-1/4 gal. baby spinach leaves
48 each cherry tomatoes, quartered
3 cups roasted red peppers, julienned
3 cups red onions, thinly sliced
2 cups Kraft Sundried Tomato and Oregano Dressing


Frittata: Cook pasta as directed on package; drain. Rinse, then drain again; set aside. Meanwhile, blend eggs, cream cheese and milk, in trial-size batches, in blender until well blended; pour into large bowl. Stir in vegetables and 1/2 of the combined cheeses. Heat 4 well-oiled 12-inch saute pans on high heat. (Or, heat 1 pan for trial recipe.) Reduce heat to medium-high. Add 4 cups (1 L) pasta to each pan; cook, without stirring, 2 to 3 min. or until pasta is slightly crisp but not browned on bottom. Top each with about 1-1/2 cups of the vegetable mixture; cook 3 to 4 min. or until egg mixture begins to set around edge. Bake in 350 degrees F-convection oven 25 min. ; cover with foil. Bake 18 to 20 min. or until knife inserted in centres comes out clean. Sprinkle with remaining cheese mixture. Bake 1 to 2 min. or until cheeses are melted. Remove from oven. Let stand 10 min. before cutting each into 12 wedges to serve. Salad: Toss greens with all remaining ingredients except dressing. For each serving: Toss 1 cup (250 mL) Salad with 2 tsp. (10 mL) dressing. Serve plated with 1 Frittata wedge.

Source: www.kraftrecipes.com