Noodle-and-Spinach Frittata

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.


4 servings

Recipe from

Cooking Light

Nutritional 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


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


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

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.

Jean Kressy,

Cooking Light

January 1998
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