Noodle Frittata

Yield: 4 servings (serving size: 1 wedge and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 39%
  • Fat: 11g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2g
  • Protein: 16.8g
  • Carbohydrate: 20.8g
  • Fiber: 1.6g
  • Cholesterol: 230mg
  • Iron: 1.9mg
  • Sodium: 489mg
  • Calcium: 175mg


  • 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


  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.
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