• Ingredients: 19
  • Serves: 4

Angel hair frittata with eggs, grated romano cheese, angel hair pasta, freshly cooked, additional grated romano cheese, tomatoes, chopped.


For Saté:

  • Lime slices

For peanut sauce:

  • Hibiscus or gardenia flowers

Pesto Layer

  • Fresh herb sprigs
  • Sourdough bread slices

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add zucchini, 1 tomato, mushrooms, onion and garlic and sauté until tender, about 3 minutes.
  2. Step 2 Preheat broiler. Beat eggs and 1 1/2 cups cheese in large bowl. Season with salt and pepper. Mix in vegetables and pasta.

    For this step you will need

  3. Step 3 Heat remaining 2 tablespoons oil in heavy large broilerproof skillet over medium heat. Add egg mixture to skillet.
  4. Step 4 Press mixture with back of spatula to even thickness. Cook until frittata is set and golden brown on bottom.
  5. Step 5 Transfer skillet to broiler and cook until top of frittata is set, about 2 minutes. Run small knife around edge of frittata to loosen.

    For this step you will need

  6. Step 6 Invert skillet onto large plate. Remove skillet. Cut frittata into wedges. Serve, passing additional cheese and chopped tomatotes separately.

    For this step you will need