Thyme Pasta Frittata

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I save so many of Giada's episodes on our DVR so I can have them to refer to first-hand when I try the recipes. This episode was one of them -- but this one I had to try straight-away though! We are definitely breakfast-for-dinner eaters so with this being such a quick, flexible and easy recipe, I couldn't not make it. And since we already grow basil here at home, it was a great excuse to buy fresh thyme and parsley plants to grow too!

Not having a plate that would fit properly in our larger skillet, I went with a 6" skillet and used a dinner plate and made this in two batches. Since the plate didn't fit down directly onto the frittata, it was little sloppy, but nothing tragic! Worked like a charm -- now we each have our own "pizza". With our new parsley plant being so small, we opted to use fresh basil and thyme. The lemon zest is a great addition -- maybe even add a few drops of actual lemon juice if the lemon you have isn't very fragrant or big enough to produce much zest. We are big pasta eaters and used the Barilla whole grain penne. Yum!

This will be a great quick dinner/snack for us. I'm thinking with caprese salad (will probably throw a few diced tomatoes in the frittata too and some bread and seasoned olive oil for dipping.

I'm also envisioning it good for leftovers or work lunch. And we'll definitely try the other recipes from this episode too!

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Fun to make, but very bland.