Frittata with Whole Wheat Spaghetti and Spinach

Oxmoor House
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.
4 servings (serving size: 1 wedge)


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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


Prep: 10 Minutes
Cook: 25 Minutes

Cook pasta according to package directions, omitting salt and fat.

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.

Combine eggs, egg whites, and next 3 ingredients in a large bowl; stir well with a whisk. Stir in pasta, onion mixture, and spinach.

Melt 1/2 teaspoon butter in same pan; add egg mixture. Cover and cook 12 minutes or until top is almost set.

Preheat broiler.

Spread pasta sauce to within 1 1/2 inches of edges of frittata; sprinkle with cheese.

Wrap handle of pan with foil. Broil 5 minutes or until golden. Cut into 4 wedges.

Created date

March 2010

Nutritional Information

Calories 271
Fat 8.7 g
Satfat 3.8 g
Protein 18.2 g
Carbohydrate 33.3 g
Cholesterol 173 mg
Iron 3.7 mg
Sodium 584 mg
Caloriesfromfat 27 %
Fiber 6.9 g
Calcium 268 mg