Zucchini pasta frittata

Step 1

In a large bowl combine the pasta, zucchini, Parmesan cheese, 2 tablespoons butter, Perfect Pinch® Salad Supreme Seasoning, McCormick® Dried Parsley, and salt. Toss until evenly coated. Add the beaten eggs and toss until well combined.

Step 2

Place a cast iron or nonstick oven-safe skillet over medium heat. Add the remaining 1 tablespoon butter and allow to foam for about 1 minute, rotating the skillet to coat the edges with the butter. Pour the pasta-egg mixture into the skillet and spread flat. Reduce the heat to medium-low.

Step 3

Cook for 13-15 minutes, until the edges brown.

Step 4

Meanwhile, make the dipping sauce: In a small skillet, melt the butter over medium heat. Add the garlic and sauté for about 1 minute, or until fragrant. Add the tomato sauce and cook over medium-low heat for 10 minutes, or until the sauce thickens. Add the cream and sugar; cook for another 6-8 minutes, until the sauce thickens again. Season with salt and pepper. Set aside.

Step 5

Turn the broiler to high and broil the top of the frittata for 2-3 minutes, until lightly golden brown.

Step 6

Remove from the oven and cover the top of the skillet with a plate. Using oven mitts or kitchen towels, flip the skillet to transfer the frittata onto the plate. Cool the frittata for 10 minutes before cutting into 6 wedges. Serve with the sauce.

Step 7

Enjoy!