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Picnic Frittata

8 ounces pasta (any style), cooked
3/4 pound baby shrimp, cooked
1 cup grated carrot
1 cup peas, fresh or frozen
2 cups (8-ounces) shredded Monterey Jack cheese
24 large eggs, beaten
1/2 cup minced red onion
1/2 cup chopped fresh parsley
4 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper

1. Preheat oven to 350°F (175°C). Lightly grease 2 large baking pans.
2. Layer pasta, shrimp, carrots, peas and cheese in both pans.
3. Combine eggs with onion, parsley, chili powder, salt and pepper; mix well. Pour over cheese and stir in gently. Bake until eggs are cooked through and firm, 30 to 40 minutes.
4. Serve warm, chilled or at room temperature.

Makes 12 servings.