Noodle Frittata

Yield:

4 servings (serving size: 1 wedge and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 253
Caloriesfromfat 39 %
Fat 11 g
Satfat 3.7 g
Monofat 3.4 g
Polyfat 2 g
Protein 16.8 g
Carbohydrate 20.8 g
Fiber 1.6 g
Cholesterol 230 mg
Iron 1.9 mg
Sodium 489 mg
Calcium 175 mg

Ingredients

2 teaspoons vegetable oil
1 cup chopped broccoli florets
1/2 cup diced carrot
1/2 cup frozen green peas, thawed
1 cup hot cooked angel hair (about 2 ounces uncooked pasta)
4 large eggs, lightly beaten
2 large egg whites, lightly beaten
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup low-fat vegetable primavera spaghetti sauce

Preparation

Heat oil in a large nonstick skillet over medium heat. Add broccoli, carrot, and peas; sauté 8 minutes. Stir in pasta; sauté 1 minute. Combine eggs, egg whites, salt, and pepper in a large bowl; stir with a whisk. Stir egg mixture into vegetable mixture in skillet, and cook 5 minutes. Top with cheese.

Preheat broiler. Wrap handle of skillet with foil; broil frittata 1 1/2 minutes. Serve with spaghetti sauce.

Note:

October 1997