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 Frittata

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

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

Nutrition 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

How to Make It

  1. 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.

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