Sausage and Broccoli Pasta Frittata

• 2 ounces Heartland Elbow Macaroni
• 2 cups chopped fresh broccoli
• 8 ounces Italian sausage, removed from casings and crumbled
• 1/4 cup chopped onion
• 1 garlic clove, crushed
• 6 eggs, beaten
• 1 cup shredded mozzarella cheese (about 6 ounces)
• 1 cup half and half
• 2 tablespoons grated Romano cheese

1. Cook pasta according to package directions.
2. Steam broccoli on a rack set over boiling water in a covered saucepan for 8 minutes, or until tender.
3. Meanwhile, brown sausage in a large skillet, about 8 minutes; drain off all but about 1 teaspoon of the fat. Add the onion; cook and stir over low heat until tender, about 5 minutes. Stir in the garlic; cook and stir 1 minute. Add the cooked macaroni and broccoli to skillet. Heat over medium heat until the sausage is sizzling.
4. Combine the eggs, mozzarella, half and half, and Romano cheese in a bowl. Pour egg mixture evenly over the macaroni mixture in skillet; stir gently to blend.
5. Cook, covered, over medium to medium-low heat until the frittata is set in the center and the underside is nicely browned, 20 to 25 minutes.
6. To serve, loosen edges of frittata from the skillet with a small spatula. Place a large round platter over the skillet. Protect hands with mitts and carefully invert the skillet over the platter. Cut frittata into wedges.

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