Taco pasta frittata

It was leftover night at Casa de Rodriguez.  I had a little of this, beans, and a little of that, cooked pasta, and a dash of some other, veggies, and I thought...frittata.  I love the concept of a frittata, you can throw whatever you have on hand into a pan, pour some eggs in there and you end up with a very filling, and cheap, dinner!

Taco pasta frittata
A Krista kitchen creation

1 cup cooked beans, drained and rinsed
1 cup cooked pasta, any type
1 zucchini, sliced in half and then into thin moons
1 tablespoon taco seasoning
6 eggs
diced tomato
shredded cabbage
Shredded Parmesan

Heat your oven to 350.

Heat an oven proof pan over medium heat and saute the zucchini lightly in olive oil.  Add the beans and pasta, stir well to combine.  In a small bowl, beat the eggs with the taco seasoning and pour into the pan.  Cook on the stove until set.  Add the shredded Parmesan  and transfer to the warm oven to finish setting the eggs and melting the cheese.  Top with vegetables and enjoy!