ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Noodle-and-Spinach Frittata

Yield 4 servings
Mix the noodles and vegetables together with the egg whites for this sumptuous Italian omelet, and quick-broil the cheese topping as a final step.

Ingredients

  • 1/3 cup fat-free milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large egg whites
  • 3 large eggs
  • 2 cups cooked fine egg noodles (about 3 1/2 ounces uncooked pasta)
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 teaspoon stick margarine or butter
  • Cooking spray
  • 2 garlic cloves, crushed
  • 1/4 cup (1 ounce) shredded fontina or Swiss cheese

Nutrition Information

  • calories 243
  • caloriesfromfat 31 %
  • fat 8.5 g
  • satfat 3 g
  • monofat 2.8 g
  • polyfat 1.4 g
  • protein 16.6 g
  • carbohydrate 25.2 g
  • fiber 4.1 g
  • cholesterol 194 mg
  • iron 3.4 mg
  • sodium 328 mg
  • calcium 176 mg

How to Make It

  1. Combine first 5 ingredients; stir well with a whisk. Stir in noodles and spinach.

  2. Melt margarine in a 10-inch ovenproof skillet coated with cooking spray over medium heat. Add garlic; sauté 1 minute. Spread egg mixture in skillet. Cover; reduce heat to low. Cook 6 minutes or until top is almost set. Uncover; sprinkle with cheese. Preheat broiler. Broil 5 minutes. Serve immediately.