Spaghetti, Chive & Cheese Frittata |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I was looking for a low sodium breakfast that I would enjoy. (I am not a huge breakfast fan even though I eat it every morning.) While perusing a cookbook that I have had for what seems like forever but never actually looked at before I found a recipe for a Spinach, Feta Frittata that looked interesting. (The Weight-Loss Bible by: Betsy A. Hornick) I thought about what I had on hand and realized I only had the eggs an spaghetti. Hmm, Time to create my own version. Behold the Spaghetti, Chive & Cheese Frittata! Ingredients:
2 eggs |
1/2 cup organic nonfat milk |
1 ounce goat cheese |
2 ounces uncooked spaghetti |
1/2 of a yellow onion (chopped) |
1 tablespoon unsalted butter |
1/2 tablespoon olive oil |
1 garlic clove |
2 tablespoons fresh chives, chopped |
1 tablespoon salt-free seasoning |
Directions:
1. Preheat oven to 350 degrees.
2. Boil water and begin to cook pasta.
3. Chop onion and garlic.
4. Heat butter and olive oil over medium heat in a small to medium skillet.
5. Add onions and sauté.
6. When onions are almost translucent add garlic.
7. Meanwhile, crack two eggs into a medium mixing bowl and beat with a whisk until combined.
8. Add the seasoning and chives.
9. When pasta is finished drain and mix with Eggs.
10. Poor egg mixture into pan and stir all ingredients together.
11. Once combine place skillet into oven (make sure you have a skillet that is oven-heat proof).
12. Bake for approximately 10 minutes or until egg is 90% cooked.
13. Remove from oven and let cook 1 minute.
14. Serve & enjoy!
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