Egg Pasta Frittata

I am sending this recipe to the WBB-Combi Breakfasts event by Latha of Masala Magic
I am very new to contributing to any event on a food blog and I am clueless!
Anyway, I assume this is how it works, I submit a recipe to the event, post a recipe and link back to the event. How hard can that be? See, I am getting better already!
And I call this combination breakfast because I have incorporated all the ingredients into the dish instead of dishing out separately.

Here we go...
I have made this dish... I cannot remember how many times now!. I am an avid fan of the Food Network, and pretty much like most of their shows. And most of their Italian shows come up with something with cheese and baked. So I took the idea and put together a breakfast one day with leftover whole-wheat pasta and vegetables.
This way you dont have to be slogging in the kitchen whipping up breakfast from scratch. Just throw in what you have, and voila!
It is quick to make (excluding the baking time) and very easy as well. How can one ever go wrong with cheese and pasta?!
You could add Parmesan cheese if you like it... I dont, so I chose skim-milk mozzarella for the entire dish.

Egg Pasta Frittata

Ingredients:

Leftover pasta (I used Rigatoni, whole-wheat) - 3 cups
Part-skim Mozzarella cheese - 1 cup shredded
Fat-free/Low-fat Ricotta cheese - 1 cup
Eggs - 2 whole eggs and 1 white only
Mushrooms - 1 cup (sliced & sauteed), or any left-over roasted veggies will do
Nutmeg - 1/4 tsp
Melted butter - 1 tbsp
Milk - Only a splash to loosen up if mixture is too thick
Chopped parsley - 1/4 cup
Ground black pepper - 1/2 tsp
Shredded Mozarella - a handful for the top crust
Salt - To taste

Method:

Pre-heat oven to 425F.

In a mixing bowl, beat the eggs well, and add the butter, ricotta and mozzarella cheese. Beat the mixture with a fork till fluffy.

Add the rest of the ingredients and mix well.
Transfer into a greased 8" baking pan. Sprinkle the shredded mozarella on top and bake for about 30-35 min or till top is golden and bubbly and a toothpick/knife comes out clean when inserted in the middle.
Let rest for about 30 min (However tempting it may be, this step is very important, or you will end up with a ooey-gooey frittata.)
Slice into wedges and serve.