Frittata with Whole Wheat Spaghetti and Spinach

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.

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 271
  • Fat: 8.7g
  • Saturated fat: 3.8g
  • Protein: 18.2g
  • Carbohydrate: 33.3g
  • Cholesterol: 173mg
  • Iron: 3.7mg
  • Sodium: 584mg
  • Calories from fat: 27%
  • Fiber: 6.9g
  • Calcium: 268mg

Ingredients

  • 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

Preparation

  1. Cook pasta according to package directions, omitting salt and fat.
  2. 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.
  3. Combine eggs, egg whites, and next 3 ingredients in a large bowl; stir well with a whisk. Stir in pasta, onion mixture, and spinach.
  4. Melt 1/2 teaspoon butter in same pan; add egg mixture. Cover and cook 12 minutes or until top is almost set.
  5. Preheat broiler.
  6. Spread pasta sauce to within 1 1/2 inches of edges of frittata; sprinkle with cheese.
  7. Wrap handle of pan with foil. Broil 5 minutes or until golden. Cut into 4 wedges.
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