1. Prepare the frittata. Heat olive oil in a large skillet over medium heat. Add peppers and onions and cook about 5 minutes, until just beginning to soften. Add mushrooms and cook 2 to 3 minutes.

2. Add sausage to pan and cook, stirring, about 5 more minutes. Stir in garlic and cook for 1 minute. Stir in tomatoes until just combined. Remove pan from heat and set aside.

3. Bring a medium pot of water to boil and cook pasta until al dente. Drain and rinse with cold water.

4. Preheat oven to 375 degrees F. Spray a 2-quart casserole dish with vegetable cooking spray.

5. In large bowl, use an electric mixer on medium speed to beat eggs and egg whites until frothy. Add ricotta and beat well. Beat in half and half. Use a spoon to stir in provolone, nutmeg, salt, thyme, basil, oregano, and pepper.

6. Add cooled pasta and the sausage mixture and stir to mix well. Pour mixture into prepared pan. Sprinkle surface with Parmesan cheese. Bake until top is lightly browned and a toothpick inserted in the middle comes out clean, about 35 to 45 minutes. Remove from oven, and let stand at room temperature 10 minutes.

7. While frittata cooks, prepare the topping. Combine spaghetti sauce and half and half in a medium saucepan and heat over low heat until warm.

8. To serve, scoop frittata into shallow bowls. Top each serving with sauce. Sprinkle with chopped parsley or basil if desired.

By Rachel Swire

Source: Hannaford fresh Magazine, May - June 2011