Summer Corn and Tomato Pasta Frittata

What you’ll need

• 6 large eggs
• 4 oz angel hair noodles, cooked and drained
• 1 cup corn, thawed or fresh kernels
• 1 medium onions, diced
• 1 large Tomato, sliced into rounds
• 2 tablespoons vegetable oil
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper

Make it

1. 1In a bowl, whisk the 6 eggs with 0.75 teaspoon salt and 0.25 teaspoon pepper; stir in the cooked angel hair and corn.
2. 2Heat 2 tablespoons of oil in a non-stick oven-safe skillet over medium heat.
3. 3Sauté the diced onions for 5 minutes until lightly browned.
4. 4Pour the egg and noodle mixture over the onions, spreading the noodles evenly across the pan.
5. 5Arrange the tomato slices on top of the egg mixture and cook undisturbed for 5 minutes until the edges are set.
6. 6Place the skillet under a preheated broiler for 2 to 3 minutes until the top is golden and the eggs are fully cooked through.
7. 7Let rest for 2 minutes before slicing into wedges.