Pasta Frittata and Tomato Vegetable Pasta soup

The first time I saw Rachel Ray make a Frittata on Food Network, I was totally floored by the look of it. The thought of cutting into my food like a cake, was really fascinating. And better still was the way she slid the frittata from the pan to a flat surface, looked like a delicious savory pie! I couldn't try the one she made on the show that day because it had meat in it, but was I glad when I found a similar recipe in her "Everyday with Rachel Ray" magazine. I had no excuses not to try this one!!

Pasta Frittata: (serves: 4)

You will need:

7 large Eggs

3 oz Mozzarella cheese cubed (about 1 cup)

½ to ¾ cup Grape tomatoes halved (I used regular tomatoes cubed)

½ cup fresh basil leaves, chopped

¼ cup grated parmesan cheese

Salt and pepper

2 tbsp Olive Oil

1 cup leftover cooked pasta with sauce (I used left over tri-coloured Rotini with Marinara sauce)

Preheat oven to 350 F. Beat eggs and then stir in the mozzarella, tomatoes, basil and parmesan. Season with salt and pepper. Heat olive oil and cook the pasta for a minute with the sauce. Now add the egg mixture and cook until the edges begin to firm up. Draw the cooked edges toward the centre of the pan letting the raw egg flow towards the edge of the pan. Continue until frittata is almost set but slightly runny in the centre, about 4 minutes. Transfer to the oven to finish cooking, about 10 mins. Remove from oven and let sit 5 minutes.

Using a rubber spatula cut the frittata into wedges and serve hot or at room temp.

Want more pasta frittata....try this...Eggs and Pasta Frittata

Tomato Vegetable Pasta Soup

Another recipe from Rachel's food mag to beat the winter chill!

You will need:

2 tbsp Olive Oil

1 Zucchinni grated using the large holes of a box grater

2 carrots, peeled and grated using large holes of a box grater

1 onion, chopped

4 ribs celery, chopped

1 bay leaf

Salt and pepper

4 cups veg broth

1 28oz can crushed tomatoes

1 15.5 oz chickpeas

2 jarred roasted red bell pepper, chopped

½ lb Penne

¼ cup store bought pesto

Heat the olive oil in a pan. Add the zucchini, carrots, onion, celery and bay leaf. Season with salt and pepper and cook for 8 mins, stirring with a wooden spoon. Stir in the broth, tomatoes, chickpeas and bell peppers, cover and bring to a boil.

When it begins to boil, add the pasta and cook for 12-15 mins until al dente. Stir in the pesto which helps thicken the soup. Taste and season accordingly. Discard bay leaf and serve.

If you can't find pesto, use Tomato paste as the thickener. Stir it in with the tomatoes and broth.

I served the soup with some Cheesy Garlic Bread ...the store bought ones...it was a satisfying mini meal for a cold rainy evening.