-
1
Crack three of the eggs into each of two large bowls.
-
2
Stir 1/2 teaspoon of the salt, and a grinding of black pepper into each bowl.
-
3
Stir the zucchini into one bowl and the carrot into the other.
-
4
Divide equally and stir the cheese into each bowl.
-
5
Stir the nutmeg into the carrot mixture and the mint into the zucchini mixture.
-
6
Set the bowls aside.
-
7
In a pasta pot with an insert bring the water to a boil.
-
8
Add the 1 tablespoon of salt and the plain fettucine.
-
9
Cook for only 2 to 3 minutes for fresh or follow the directions on the package for commercially prepared, being careful to cook the fettucine at dente.
-
10
With a pasta scoop, drain the fettucine from the water, shaking off the excess and transfer it to the bowl with the zucchini mixture.
-
11
Toss the ingredients gently together and set aside.
-
12
In the same pot, cook the spinach fettucine until at dente and drain with a pasta scoop, shaking off the excess water.
-
13
Transfer the fettucine to the bowl with the carrot mixture and toss well.
-
14
Set aside.
-
15
In a large (12-inch) nonstick saute pan, heat together 2 tablespoons of the olive oil and 1 tablespoon of the butter.
-
16
Make sure the oil and butter evenly coat the bottom of the pan.
-
17
Transfer the plain fettucine mixture to one half of the pan, smoothing out the top so it is even.
-
18
Pour the spinach fettucine mixture in the other half of the pan next to the plain fettucine and smooth the top.
-
19
Make sure the two types of fettucine meet in the center of the pan.
-
20
Cook over medium heat until the frittata easily moves away from the sides of the pan and moves freely when the pan is shaken.
-
21
Place a serving dish, pizza pan, or rimless baking sheet larger than the diameter of the saute pan over the top and carefully invert the frittata onto the dish or pan.
-
22
Set aside.
-
23
Return the saute pan to the heat.
-
24
Add the remaining 2 tablespoons olive oil and 1 tablepoon butter and when it is hot, slide the undercooked side of the frittata back into the pan and cook the other side.
-
25
Invert the frittata once it is cooked onto a serving dish.
-
26
Let cool slightly, then cut into wedges to serve.
