Spinach and Penne Frittata

recipe

Yield:

4 servings (serving size: 1/4 of frittata)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 17 Minutes

Nutritional Information

Calories 271
Fat 7.8 g
Satfat 3.8 g
Protein 25.0 g
Carbohydrate 24.6 g
Cholesterol 118 mg
Iron 4.6 mg
Sodium 801 mg
Caloriesfromfat 26 %
Fiber 2.9 g
Calcium 293 mg

Ingredients

2 (8-ounce) cartons egg substitute
2 large eggs
1/3 cup (1.3 ounces) preshredded part-skim mozzarella cheese
1/4 cup 2% reduced-fat milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
1 (6-ounce) package baby spinach
1 1/2 cups hot cooked penne
1/2 cup chopped tomato
1/4 cup (1 ounce) preshredded Parmesan cheese

Preparation

Preheat broiler.

Combine first 6 ingredients in a medium bowl.

Heat olive oil in a large ovenproof nonstick skillet over medium heat. Sauté onion and garlic 3 minutes or until tender. Add spinach; cook 3 minutes or until spinach wilts. Add pasta, tomato, and egg mixture; cook 6 minutes or until almost set. Sprinkle with Parmesan cheese.

Broil 5 minutes or until cheese melts.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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