Penne Frittata

Here, left over pesto, penne and chicken come together to make a quick & easy dinner that we really want to eat.  One regret… A drizzle of pesto would have made this even better.  Next time, I’ll be sure to save enough pesto to drizzle over the top.

Penne Frittata
Makes 1 Baking Dish (13×9)

4 cups penne, cooked al dente
8 large eggs
1/2 cup homemade pesto, minimal olive oil
(just enough olive oil to make a paste)
2 cups fresh peas
1 cup skinless chicken, chopped
1/4 cup Parmigiana Reggiano
juice of 1/2 lemon
1/2 teaspoon black pepper, freshly ground
3 cloves garlic, finely minced

Parmigiano Reggiano, to garnish (slivers or grated)
bread crumbs, buttered and toasted

In a large mixing bowl, combine all ingredients.  Stir well.  Pour into baking dish lightly brushed with olive oil.

Bake at 375 degrees F for 30-35 minutes.  Slice into wedges or triangles.

Sprinkle with Parmigiano Reggiano, bread crumbs or both.