Frittata with Spaghetti and Tomatoes

Oxmoor House
Frittata With Spaghetti And TomatoesRecipe
Oxmoor House
4 servings (serving size: 1 wedge)


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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


Prep: 12 Minutes
Cook: 18 Minutes

Cook spaghetti according to package directions, omitting salt and fat. Drain well

Combine eggs and next 4 ingredients in a large bowl; beat well with a whisk. Add spaghetti, tomato, garlic, and basil; stir well.

Preheat broiler.

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.

Wrap handle of pan with foil; broil 4 to 5 minutes or until set. Cut into wedges.

Created date

March 2010

Nutritional Information

Calories 293
Fat 11.7 g
Satfat 5.4 g
Protein 18.4 g
Carbohydrate 28.1 g
Cholesterol 228 mg
Iron 2.4 mg
Sodium 651 mg
Caloriesfromfat 36 %
Fiber 2.2 g
Calcium 238 mg