Mushroom and Pasta Frittata (FM)

• Salt
• 3 tablespoons olive oil
• About 1 1/2 pounds mushrooms, preferably an assortment, sliced
• Black Pepper
• 8 ounces any long pasta, preferably whole wheat or about 4 ounces (2 cups) cooked pasta
• 1 red onion, halved and thinly sliced
• 2 eggs
• 2 teaspoons chopped fresh sage

Raw mushrooms.

Cooked down until they release their liquid.

Add onion and garlic and cook until the mushrooms are dry, shrunken, and fairly crisp.  Attempting to do this led me to the conclusion that this may have been counter-intuitive to attempt to do this after adding more raw ingredients.






Tossed together with the pasta.  The eggs and the sage are beaten together and the frittata is cooked until barely set.

















The dish was pretty good though barely a frittata with a quarter of the normal amount of eggs.
A frittata is much like a quiche without a crust.