3 cups cooked penne pasta (must be cold..I used leftover pasta from the night before)
2 cups Cheddar cheese (I used a low-fat option)
1 package chives, chopped
2 tbsp milk
salt and pepper to taste
2 tbsp olive oil
Beat eggs and milk together. Add remaining ingredients (minus olive oil) and mix thoroughly. Heat up a 12 inch non-stick skillet. Coat the pan in 1 tbsp olive oil. Pour ingredients into skillet. Cook on med./high heat for about 7-8 minutes. Using a plate the size of the skillet flip the frittata and then add another tablespoon of olive oil to pan before putting frittata back into it. Cook for another 3-4 minutes or until juices run clear. Slide frittata out onto a large cutting board and let it sit for about 5 minutes before cutting. I cut it into 8 pieces.
*This recipe would be great for a brunch!