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Frittata with Spaghetti and Tomatoes

Oxmoor House
Prep time 12 mins
Cook time 18 mins
Yield 4 servings (serving size: 1 wedge)

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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Oxmoor House Healthy Eating Collection