Frittata with Spaghetti and Tomatoes

Yield: 4 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 293
  • Fat: 11.7g
  • Saturated fat: 5.4g
  • Protein: 18.4g
  • Carbohydrate: 28.1g
  • Cholesterol: 228mg
  • Iron: 2.4mg
  • Sodium: 651mg
  • Calories from fat: 36%
  • Fiber: 2.2g
  • Calcium: 238mg


  • 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


  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.

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