Veggie & Noodle Frittata

Though we don't claim to be vegetarians (we're more of the flexitarian sort :)) I generally don't have chicken or other meat on hand. This sometimes makes the question, "What should I make for dinner?" a little harder to answer because when you have chicken around, you can always come up with something. But since I have issues with cooking chicken and hate watching Riley chew chicken (until it becomes gum-like), I've learned to work around it. Tonight I went for eggs--which begs another question, "Which came first, the chicken or the egg?"--but I'd rather watch Riley chew (and swallow) egg than blow bubbles with her chicken-gum. I hadn't made my zucchini frittata in a while and I found this recipe for Capellini Frittata in my Good Houskeeping Vegetarian Meals recipe book--so I added zucchini and whole wheat pasta to the Capellini Frittata and found the best of both worlds. I also served it with spinach topped with Good Housekeeping's recipe for Spicy Tomato Dressing and...Voila! Dinner is served!
Veggie & Noodle Frittata
2 oz. capellini or angel hair pasta, broken into pieces (about 1/2 cup)--I used whole wheat spaghetti
2 tsp olive oil
1/2 onion, diced
1/2 red pepper, diced
(I added one small zucchini, shredded)
6 large egg whites
2 large eggs
1/3 cup freshly grated Parmesan cheese (I used Feta, and I thought it worked great)
1/4 cup milk
1/2 tsp salt
1/4 tsp hot pepper sauce

1. Cook pasta until just tender. Drain and set aside.
2. Preheat oven to 425 degrees. In an oven-safe skillet, heat oil over medium heat. Saute onion and pepper until tender. (Add zucchini and cook a couple minutes more).
3. In large bowl, beat egg whites, whole eggs, cheese, milk, salt and hot pepper sauce. Stir in pasta. Pour egg mixture over vegetable mixture. Cover and cook until egg is set around edge, about 3 minutes. Remove cover and place skillet in oven. Bake until frittata is set in center, about 7 minutes longer.
4. Cut into wedges and serve warm.

Spicy Tomato Dressing
1 can (5 1/2 oz) spicy-hot vegetable juice (I used normal V-8)
3 Tbsp red wine vinegar
1 Tbsp olive oil
1 garlic clove, crushed
1/2 tsp sugar
1/2 tsp dry mustard

Combine ingredients and whisk until blended. Cover and refrigerate. Stir or shake before using.