Frittata di Pasta Italian Breakfast Omelet

12 oz. Angel Hair or Spaghetti Pasta
3 T. butter
2 green onions sliced thin
5 large eggs
2 cup Half & Half
1 1/2 cup Parmesan Cheese
1 cup whole milk Mozzarella cheese - shredded
1 Tbsp dill weed
1 clove garlic - pressed
1/2 tsp white pepper
2 Tbsp flour

Cook pasta according to directions. Drain well and cool. Toss with 1 1/2
Tbsp melted butter combine with remaining ingredients and mix well. Melt
remaining butter in non-stick omelet pan over medium high heat. Ladle
pasta batter into pan and cook (not stirring) until set. Carefully flip
Frittata using a rubber spatula or gently place inverted plate over top
of pan. Flip Frittata onto the plate and quickly replace in pan, cooked
side up. Heat thoroughly and serve. Sprinkle with additional Parmesan
cheese if desired.

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