Spaghetti Frittata

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 servings, serving size 1 wedge

Ingredients
  • 10 eggs
  • 1 tablespoon olive oil
  • 1 small onion, sliced thinly into half moons
  • 1 bunch fresh spinach (about 1/2 pound) washed, dried and coarsely chopped (5 cups)
  • 1/4 cup sun-dried tomatoes, reconstituted in boiling water for 10 minutes, chopped
  • 1 large clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups cooked whole-wheat spaghetti tossed with 1/2 cup marinara sauce
  • 1/3 cup grated Parmesan
Directions
Watch how to make this recipe.
  • In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside.

  • Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle.

  • Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cook until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.

Per Serving:
  • Calories 220; Total Fat 9 g; (Sat Fat 2.5 g, Mono Fat 2 g, Poly Fat 0.75 g) ; Protein 15 g; Carb 20 g; Fiber 4 g; Cholesterol 185 mg; Sodium 540 mg

  • Excellent source of: Vitamin A, Vitamin C, Folate, Vitamin K, Manganese, Selenium

  • Good source of: Fiber, Riboflavin, Calcium, Iodine, Iron, Magnesium, Potassium


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