Angel Hair Frittata

4 Tbsp olive oil
2 small zucchini, sliced
1 tomato, seeded, chopped
2 large mushrooms, sliced
1 green onion, sliced
4 cloves garlic, minced
2 Tbsp chopped black olives
1/4 tsp dried basil
1/8 tsp. dried oregano
4 eggs
1 1/2 cups grated Romano cheese
6 oz. angel hair pasta
2 tomatoes, chopped

Heat 2 Tbsp. oil in med. skillet over med-high heat. Add zucchini, 1 tomato, mushrooms, onion and garlic. Saute till tender, about 3 min. Add olives and herbs. Cool.

Preheat broiler.

Beat eggs and 1 1/2 cups cheese in large bowl. Season with salt and pepper. Mix in vegetables and cooked pasta.

Heat remaining oil in large broiler proof skillet over med. heat. Add mixture to skillet. Press mixture with back of spatula to even thickness. Cook till frittata is set and golden brown on bottom.

Transfer skillet to broiler and cook till top of frittata is set, about 2-3 min. Run small knife around edge to loosen. Invert skillet onto large plate. Cut into wedges. Serve, passing additional cheese and chopped tomatoes separately.