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Spaghetti Frittata

:  March/April 1993

Your rating: None Average: 4.1 (40 votes)

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


READER'S COMMENT:
"Pretty good! I was actually surprised - I did not have high expectations. Made it pretty much as written, except I used one huge onion (instead of 3 medium), upped the basil b/c there was plenty in my garden, shredded a zucchini and...
Spaghetti Frittata Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 8 ounces spaghetti, (or 4 cups cooked spaghetti)
  • 4 teaspoons 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 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tomato, diced (optional)

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Preparation

  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.

Nutrition

Per serving: 178 calories; 7 g fat ( 2 g sat , 4 g mono ); 75 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 9 g protein; 2 g fiber; 516 mg sodium; 216 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 fat


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Recipe Categories

Style/Theme
Entertaining, casual
Everyday favorites
Kid-friendly
One dish meals
Vegetarian
Budget
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Type of Dish
Main dish, vegetarian
Pasta
Main Ingredient
Eggs
Preparation/ Technique
Saute
Ethnic/Regional
Italian
Meal/Course
Breakfast
Lunch
Dinner

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low saturated fat
Heart healthy
Healthy weight
Season
Spring
Summer
Fall
Winter
Publication
March/April 1993
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