Egg Frittata with Leftovers

Name: Egg Frittata with Leftovers
Total time: 30 min
Yield: 4
Ingredients: 3 eggs; Salt and pepper to taste; 2 tablespoons of olive oil; 1 chopped onion; 1 cup of mixed vegetables (such as zucchini, spinach or broccoli); 1 cup of cooked pasta al dente; 1/4 cup of shredded mozzarella cheese; Chopped tomato to taste

1
3 eggs
2
Salt and pepper to taste
3
2 tablespoons of olive oil
4
1 chopped onion
5
1 cup of mixed vegetables (such as zucchini, spinach or broccoli)
6
1 cup of cooked pasta al dente
7
1/4 cup of shredded mozzarella cheese
8
Chopped tomato to taste

Ingredients

1
3 eggs
2
Salt and pepper to taste
3
2 tablespoons of olive oil
4
1 chopped onion
5
1 cup of mixed vegetables (such as zucchini, spinach or broccoli)
6
1 cup of cooked pasta al dente
7
1/4 cup of shredded mozzarella cheese
8
Chopped tomato to taste

Directions

1
In a bowl, beat the eggs well and season with salt and pepper
2
In a large non-stick frying pan, heat the oil, sauté the onion, vegetables, and pasta
3
Add the beaten eggs, combine with mozzarella cheese, and sprinkle with tomato
4
Cook over low heat with the lid on, brown the frittata on both sides
5
Serve immediately.

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