This fun recipe comes to us from the new cookbook Inspiralized by blogger Ali Maffucci. In her book, Ali writes:
If you’ve never put leftover pasta into a frittata, now’s your time to try it—but with zucchini noodles. These noodles add texture, heartiness, and nutrients. The mild cheese and dainty yet tangy pea shoots are perfect accompaniments for this spicy and rich frittata. I like to make the frittata as “breakfast for dinner,” but it will certainly wow any guests for brunch, with the spirals of zucchini peaking through the baked eggs.
Reprinted with permission from Inspiralized by Ali Maffucci, copyright © 2015. Published by Clarkson Potter, an imprint of Random House LLC.