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Spinach and Penne Frittata

Prep time 12 mins
Cook time 17 mins
Yield 4 servings (serving size: 1/4 of frittata)

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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. Combine first 6 ingredients in a medium bowl.

  3. 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.

  4. Broil 5 minutes or until cheese melts.

Oxmoor House Healthy Eating Collection