Add some pasta to a frittata for a different take on this classic dish. The green sauce utilizes parsley and basil for a pop of color.


Breakfast Pasta Frittata with Salsa Verde
1 pound Barilla Farfalle
12 tablespoons extra-virgin olive oil
6 cups diced onion
21 ounces diced zucchini
1 1/2 pounds diced fresh button mushrooms
as needed salt
as needed black pepper
24 eggs
1 1/2 cups milk
6 ounces grated parmesan cheese
12 tablespoons olive oil
3 cloves peeled garlic
3/4 cup chopped fresh parsley
18 leaves fresh basil