Photo: Jason Varney; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 1 wedge and about 3 tablespoons tomato mixture)

How to Make It

Heat 1 1/2 teaspoons olive oil in a medium nonstick skillet over medium heat. Spread pasta mixture in pan; cook 3 minutes. Combine green onions, milk, chopped fresh basil, 1/2 teaspoon kosher salt, pepper, eggs, and mozzarella cheese in a large bowl. Add egg mixture to pan. Reduce heat to medium-low; cover and cook 8 minutes or until set. Combine tomatoes, sliced basil, 1 tablespoon olive oil, vinegar, and 1/8 teaspoon kosher salt in a bowl. Cut frittata into 4 wedges; top with tomato mixture.

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