Pasta frittata
This quick, easy recipe provides a good serving of veggies and protein.
This family-favorite frittata is a breeze to make with minimal ingredients, making it perfect for busy schedules or vacations. It’s great for breakfast, lunch, or even dinner.
This recipe shines when fresh produce like sweet peppers, zucchini, and yellow squash are readily available. Combining leftover pasta with these vibrant vegetables creates a delicious and satisfying meal.
Tip: A nontoxic, nonstick pan is key for easy flipping during cooking.
Servings: 4
Ingredients
- 2 eggs
- 1/4 cup low-fat or nonfat milk
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
- 1 onion, sliced
- 3 bell peppers (the more colors the better), sliced in strips
- 1 zucchini, sliced in thin strips
- 1 yellow squash, sliced in thin strips
- 8 ounces whole grain or lentil spaghetti
Directions
In a large mixing bowl, beat eggs and milk. Add mozzarella cheese and Parmesan cheese. Sprinkle in pepper to taste.
In a large nonstick pan, sauté onions with a little bit of water until they start to brown. This should take about 5 minutes. Add peppers and cook until they start to brown. Then, add zucchini and yellow squash, and sauté until tender. Stir occasionally. Add salt and pepper and set aside.
Cook spaghetti to al dente (1 minute less than the instructions note) and drain.
Add hot spaghetti to egg mixture.
Heat a nonstick, 10- to 12-inch skillet over medium-high heat. Add spaghetti and egg mixture and flatten to uniform thickness. Fill pan to edges. Cook 3 to 5 minutes, checking for brown crust. Fully loosen crust with spatula. Put a plate over the top of the skillet and quickly flip frittata on it. Slide it back in pan on other side. Cook another 3 to 5 minutes until golden brown on both sides.
Slice and serve with vegetable mixture. Enjoy!
Nutrition information (per serving)
- Calories: 340
- Total fat: 7 g
- Saturated fat: 3.5 g
- Cholesterol: 115 mg
- Sodium: 190 mg
- Total carbohydrate: 56 g
- Dietary fiber: 11 g
- Total sugars: 8 g
- Protein: 19 g