Frittata with Whole Wheat Spaghetti and Spinach |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Feta is traditionally made from sheep's milk, which gives it a strong, tangy flavor. Today, pasteurized cow's milk is often used for a much milder flavor. We prefer the flavor of traditional feta in this recipe. Ingredients:
4 ounces uncooked whole wheat thin spaghetti, broken in half |
1 teaspoon butter, divided |
1 cup vertically sliced onion |
2 large garlic cloves, minced |
3 large eggs |
3 large egg whites |
1/2 cup fat-free milk |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
2/3 cup tomato and basil pasta sauce (such as classico) |
1/3 cup (1 1/3 ounces) crumbled feta cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. Meanwhile, melt 1/2 teaspoon butter in a large nonstick skillet over medium heat. Add onion, and sauté 7 minutes or until lightly browned. Add garlic; sauté 30 seconds. Remove from heat.
3. Combine eggs, egg whites, and next 3 ingredients in a large bowl; stir well with a whisk. Stir in pasta, onion mixture, and spinach.
4. Melt 1/2 teaspoon butter in same pan; add egg mixture. Cover and cook 12 minutes or until top is almost set.
5. Preheat broiler.
6. Spread pasta sauce to within 1 1/2 inches of edges of frittata; sprinkle with cheese.
7. Wrap handle of pan with foil. Broil 5 minutes or until golden. Cut into 4 wedges.
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