Frittata with Spaghetti and Tomatoes |
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Prep Time: 12 Minutes Cook Time: 18 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 ounces uncooked spaghetti |
4 large eggs |
2 large egg whites |
1/3 cup 1% low-fat milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups chopped seeded plum tomato (about 1/2 pound) |
1 large garlic clove, minced |
1/4 cup chopped fresh basil |
cooking spray |
2 teaspoons butter |
1/2 cup (2 ounces) pre-shredded fresh parmesan cheese |
Directions:
1. Cook spaghetti according to package directions, omitting salt and fat. Drain well
2. Combine eggs and next 4 ingredients in a large bowl; beat well with a whisk. Add spaghetti, tomato, garlic, and basil; stir well.
3. Preheat broiler.
4. Coat a large ovenproof nonstick skillet with cooking spray; melt butter in pan over medium heat. Add egg mixture. Cook, uncovered, 13 minutes or until top is almost set. Sprinkle with cheese.
5. Wrap handle of pan with foil; broil 4 to 5 minutes or until set. Cut into wedges.
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