Spinach and Penne Frittata

Yield: 4 servings (serving size: 1/4 of frittata)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 271
  • Fat: 7.8g
  • Saturated fat: 3.8g
  • Protein: 25.0g
  • Carbohydrate: 24.6g
  • Cholesterol: 118mg
  • Iron: 4.6mg
  • Sodium: 801mg
  • Calories from fat: 26%
  • Fiber: 2.9g
  • Calcium: 293mg


  • 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


  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.
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