Macaroni & Cheese Frittata With Salami, Greens & Zucchini

Preheat the oven to 400 degrees F.

Cook the pasta in a large pot of rapidly boiling salted water until just tender. This will only take 4 to 5 minutes, as the macaroni are small. Drain and set aside.

In a large nonstick frying pan, lightly brown the salami over medium heat for about 4 minutes. Push it over to one side and add the zucchini, garlic, and 1 tablespoon of the olive oil. Cook for about 5 minutes or until the zucchini has softened.

Add the baby greens and toss thoroughly with the hot zucchini and salami. Cover and cook for a few minutes, remove from the heat, and let cool slightly.

In a large bowl, combine the beaten eggs with the macaroni and add the cheese. With a slotted spoon, transfer the salami and greens to the macaroni mixture (discard the juices from the vegetables or reserve them for another use such as soup), then season with salt, pepper and thyme.

Heat the remaining 2 tablespoons of olive oil in a large, heavy ovenproof saute or frying pan until it is smoking, then spoon in the frittata mixture.

Reduce the heat to low and smooth the top of the mixture so that it is even. Cook for 3 to 5 minutes or until the bottom begins to cook and the egg binding the mixture begins to firm up.

Put the frittata in the oven and bake for 15 to 20 minutes, or until it feels relatively firm when touched lightly. You don't want this to be runny at all, although you do want it to remain moist.

Remove from oven and let sit 5 minutes or so. You can either serve it from the pan, cut into wedges as if it were a pie, or invert it onto a plate and then cut it.

To invert, loosen the edges with a cake spatula or knife, working it under the frittata if possible. Place a plate on top of the pan, then quickly invert them. Give a tap or two on the bottom of the pan. Hopefully, as you pull the pan away, you will be left with a golden brown pancake of pasta.