Capellini Frittata

1. 1

   In 2-quart saucepan, heat 3 cups water to boiling over high heat.

2. 2

   Add pasta, and cook 2 minutes or just until tender.

3. 3

   Drain and set aside.

4. 4

   Meanwhile, preheat oven to 425 degrees F. In nonstick 10-inch skillet with heat-safe handle, heat olive oil over medium heat.

5. 5

   Add onion and red pepper, and cook, stirring frequently, until vegetables are tender, about 7 minutes.

6. 6

   In large bowl, with wire whisk or fork, beat egg whites, whole eggs, Parmesan, milk, salt, and hot pepper sauce; stir in pasta.

7. 7

   Pour egg mixture over onion mixture; cover, and cook 3 minutes or until set around the edge.

8. 8

   Uncover skillet, and place in oven.

9. 9

   Bake 6 minutes longer or until frittata is set in center.

10. 10

    To serve, invert frittata onto serving plate, and cut into wedges.

* Per serving · 4 servings · Values may vary.