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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 31%
  • Fat: 8.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 16.6g
  • Carbohydrate: 25.2g
  • Fiber: 4.1g
  • Cholesterol: 194mg
  • Iron: 3.4mg
  • Sodium: 328mg
  • Calcium: 176mg


  • 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


  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.
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