Pasta frittata
This family-favorite frittata is a breeze to make with minimal ingredients, making it perfect for busy schedules or vacations. It's a versatile dish that can be enjoyed for breakfast, lunch, or even dinner.
This recipe shines in the summer months 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.
To boost the nutritional content, feel free to use whole-grain spaghetti or lentil-based spaghetti.
Tip: A good non-stick 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 season
- 1 onion, sliced
- Red, yellow, and green peppers (one of each), sliced
- 1 zucchini, sliced in thin strips
- 1 yellow squash, sliced in thin strips
- 8 ounces whole grain or lentil spaghetti
Directions
- Beat eggs and milk in large mixing bowl. Add mozzarella cheese, parmesan cheese, and pepper to taste.
- Slice onion, peppers, zucchini, and yellow squash. Sauté onions with a little bit of water in a large non-stick pan until they start to brown, about 5 minutes. Add peppers and cook until they start to brown. Then add zucchini and yellow squash, and sauté until tender, stirring occasionally. Add salt and pepper to season 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 non-stick 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 plate over top of 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 onion/pepper/squash 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
Note: Nutrition information does not include added salt.