4 servings (serving size: 1 wedge and 1/4 cup sauce)
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
How to Make It
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.