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EASY RED PEPPER AND TORTELLONI FRITTATA
1 9-ounce refrigerated package pesto tortelloni*
1 tablespoon butter or margarine
1 tablespoon canola oil
1 clove minced garlic
1 cup diced red bell pepper
˝ cup diced onions
˝ teaspoon crushed dried oregano
1 teaspoon finely chopped fresh basil
7 eggs
1 teaspoon salt or to taste
1 package (3oz) shredded Parmesan cheese
Warm chunky tomato pasta sauce, any kind
Basil
Heat oven to 350F. Cook tortelloni according to package directions but
cooking only 3 minutes; drain and add butter, coating well. Place in bottom
of nonstick-sprayed 10-inch quiche or round baking dish. Set aside.
In skillet over medium heat, add oil. Sauté garlic, peppers and onions until
soft, about 4 minutes; stir in oregano and basil. Cool slightly.
In medium bowl, beat eggs and salt. Stir in pepper mixture and pour over
tortelloni. Sprinkle with cheese.
Bake for about 20-25 minutes or until just set. Serve with sauce. Garnish
with basil. Makes 6 servings.
*I use Digiorno
   
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