8 oz. angel hair pasta, cooked
8 lg. eggs, beaten to blend
4 lg. garlic cloves, minced
2 tbsp. olive oil
6 oz. soft fresh goat cheese
2 c. chopped, peeled, seeded tomatoes, drained
2 tbsp. balsamic vinegar or 1 tbsp. red wine vinegar
1/4 c. chopped fresh basil or 1 tbsp. dried, crumbled
3 tbsp. grated Parmesan cheese

Preheat broiler. Combine first 3 ingredients in bowl. Season with salt and pepper. Heat oil in 12-inch cast-iron skillet or broiler proof non-stick skillet over medium-high heat. Add pasta mixture and spread evenly. Reduce heat to medium and cook 6 minutes. Cover and cook until mixture is set, about 4 minutes. Transfer skillet to broiler.

Broil until top of frittata is golden, about 3 minutes. Sprinkle with goat cheese. Broil until cheese softens, about 2 minutes. Slide frittata out onto platter. Combine tomatoes, vinegar and basil. Season to taste with salt and pepper. Top frittata with tomato mixture. Sprinkle with Parmesan cheese. Preparation time: 20 minutes. Serves: 8.