Corn, Zucchini, and Pasta Frittata

note: use leftover Corn and Zucchini Orzo Salad

Ingredients

• 4 cups reserved orzo salad from Corn and Zucchini Orzo Salad
• 8 large eggs, lightly beaten
• 1/2 cup chopped fresh basil
• Coarse salt and ground pepper
• 1 tablespoon extra-virgin olive oil
• Lemon wedges, for serving

Directions

1. Preheat oven to 425 degrees. In a large bowl, combine orzo salad, eggs, and basil; season with salt and pepper.
2. In a large ovenproof nonstick skillet, heat olive oil over medium-high. Add egg mixture and cook, undisturbed, until edges are set, about 3 minutes. Transfer skillet to oven and bake until top is just set, 15 to 20 minutes. Remove from oven and let frittata sit 5 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve with lemon wedges.
   Everyday Food, September 2011