Spaghetti Frittata - HeartSmart

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Spaghetti Frittata - HeartSmart

8 ounces spaghetti (or 4 cups cooked spaghetti)

4 tsp. extra-virgin olive oil

3 onions, chopped

2 large eggs

2 large egg whites

1/2 cup skim milk

1/3 cup freshly grated Parmesan cheese

2 Tbsp. chopped fresh parsley

2 Tbsp. chopped fresh basil

1 tsp. salt

1/2 tsp. freshly ground pepper

1 tomato, diced (optional)

 

 

 

 

1. Cook spaghetti in a large pot of boiling salted water until tender

but firm. Drain and refresh with cold water.

2. Heat oil in a large nonstick skillet over medium heat. Add onions

and cook, stirring occasionally, until golden, 10 to 12 minutes.

Transfer the onions to a small bowl and let cool slightly. Wipe out

the pan.

3. Whisk together eggs, egg whites and milk in a large bowl. Stir in

the onions, Parmesan, parsley, basil, salt and pepper. Add the

spaghetti.

4. Spray the pan well with nonstick cooking spray and place over

medium heat. Pour in the egg mixture and distribute evenly in the pan.

Cook until the underside is golden, moving the pan around on the

burner to ensure even cooking, about 6 minutes. Invert a large platter

over the skillet, grasp the platter and skillet with oven mitts and

carefully turn over. Lift off the skillet and spray it again with

nonstick cooking spray. Slide the frittata back into the skillet and

cook until the bottom is golden. Slide the frittata onto a platter.

Garnish with tomatoes if using.

 

Yield: 6 servings

Active Time: 25 minutes

Total Time: 35 minutes

Ease of preparation: Easy

 

Source: EatingWell This Week E-zine, 23 Jan. 2007

Formatted by Chupa Babi in MC: 01.23.07

 

Leftover spaghetti? Try mixing it with eggs for an Italian omelet.

 

ChupaNote: I used whole wheat pasta, and added one each large green

and red peppers minced to the onions/oil. Also added 1 teaspoon red

pepper flakes to spice it up. Next time I'll substitute feta for the

parm, and mint for the basil. Make it vegan with egg substitute, soy

cheese and soy milk. Might try a Mexican version using corn pasta,

black beans, jalapena salsa, pepper jack and McCormicks Monteray

Seasoning.

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