DeCio's Corn and Pasta Frittata

I am taking a break from cooking my freezer gems. All the recipes that I have made from those protein items are heavy and/or gravy laden. I am actually getting tired of sauce/gravy. "Inconceivable!" you say????? Well, I just need to make something lighter tonight. Also, I am using my slow cooker so much, my other cookware is getting jealous. I can't have those negative emotions swirling around in my kitchen. The Le Creuset pieces can be especially vicious (they are French, you know).

I found this recipe on the DeCio website, and it sounds promising. I love a good frittata, and this one has an ingredients list that seems pretty tasty and very easy. I have a busy day planned again, so I really need something that I can throw together quickly. I will let you know if this frittata delivers!

DeCio Corn & Pasta Frittata
This sweet, fresh tasting frittata is great with any pasta, especially the spinach and red bell pepper varieties.

Ingredients:
1 1/4 cups eggs
1/4 cup Italian breadcrumbs
1/4 cup shredded provolone cheese
1 tsp butter
1 cup chopped green onions
1 cup sliced mushrooms
3/4 cup corn either fresh frozen or canned
3 oz uncooked pasta
1/4 cup grated Parmesan cheese

Instructions:
Cook pasta to al dente. Combine eggs, breadcrumbs, and provolone cheese in a small bowl. whisk and set aside. In medium skillet, heat butter over medium-high heat. Saute mushrooms, onions, and corn 3-4 minutes or until tender. Add cooked pasta and stir well. Add egg mixture and cook until set around edges. Sprinkle with Parmesan cheese and bake at 450 until center is set.

Jen's Notes:
I will use DeCio's Spinach Basil Garlic linguine in this dish. Also, I don't have any provolone cheese, so I will substitute mozzarella. Lastly, I will use a small yellow onion as a substitute for the green onion.